Filet Mignon with Mushroom Sauce Recipe Dinner, Sauces and The ojays

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recipes for fillet steak and mushrooms Filet Mignon with Mushroom Sauce Recipe Dinner, Sauces and The ojays Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you would like, or combine a few varieties for the gourmet touch.

 

Mushrooms are rich in nutrients and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a crucial role in cardiovascular health and can help regulate hypertension. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and are packed with selenium, a robust antioxidant known to help reduce the chance of cancer of prostate.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a wonderful way to change an every day meat and potatoes meal in a romantic dinner, and is guaranteed to impress you and your guests 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, 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 the large skillet over medium-high heat. Stir inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl and hang up aside.

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