Filet Mignon with HerbButter Sauce and Mushrooms Cookstr.com

Filet Mignon with HerbButter Sauce and Mushrooms Cookstr.com Rib eye fillet steak in red wine mushroom sauce recipe All recipes UK recipes for fillet steak and mushrooms Recipe: Filet Mignon with Mushrooms and Green Beans CBC Life Filet Mignon in a Whiskey Pan sauce with Mushrooms and PotatoLeek Squares. Rib eye fillet steak in red wine mushroom sauce recipe All recipes UK Filet Mignon with HerbButter Sauce and Mushrooms Cookstr.com

recipes for fillet steak and mushrooms Filet Mignon with HerbButter Sauce and Mushrooms Cookstr.com Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine several varieties for any gourmet touch.

 

Mushrooms are rich in nutrients and vitamins and also flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and are full of selenium, a powerful antioxidant proven to help in reducing the risk of cancer of prostate.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is the perfect way to change a day to day meat and potatoes meal into a romantic dinner, and it is sure to impress your friends and relatives if serving a large group.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or possibly 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, in case a lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter in a very large skillet over medium-high heat. Stir inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl as well as set aside.

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