Filet Mignon in Mushroom Wine Sauce NatashasKitchen.com

Filet Mignon in Mushroom Wine Sauce NatashasKitchen.com Beef Fillet with Mushroom and Red Wine Sauce Christines Recipes: Easy Chinese Recipes recipes for fillet steak and mushrooms Beef Tenderloin with MushroomDill Sauce Recipe FineCooking Filet Mignon with Shiitake Mushrooms Recipe Paleo for Women. Beef Fillet with Mushroom and Red Wine Sauce Christines Recipes: Easy Chinese Recipes Filet Mignon in Mushroom Wine Sauce NatashasKitchen.com

recipes for fillet steak and mushrooms Filet Mignon in Mushroom Wine Sauce NatashasKitchen.com Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition in your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are rich in nutrients and vitamins along with flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate blood pressure. Mushrooms can also be full of B vitamins like riboflavin and niacin, and they are packed with selenium, a powerful antioxidant known to help reduce the risk of cancer of the prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a wonderful way to change an every day meat and potatoes meal in to a romantic dinner, and it is guaranteed to impress your friends and relatives if serving a crowd.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or even a combination, thoroughly cleaned and cut into bite-sized pieces
1 cup port wine, any variety
1 bay leaf (optional)
1/4 cup Dijon mustard
1 14-ounce can beef broth (or vegetable broth, if your lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter inside a large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl and hang up aside.

Pour the port into the skillet, add the bay leaf if desired, and produce to a boil over high heat. Boil for six or seven minutes, or until the port starts to reduce and accept a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch in to the water, and whisk them to the boiling sauce. Stir before the sauce thickens. Remove the skillet in the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back into the sauce.