Filet Mignon with Mustard and Mushrooms Recipe Ina Garten Food Network

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mushroom cream sauce for steak food network Filet Mignon with Mustard and Mushrooms Recipe Ina Garten Food Network Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine several varieties to get a gourmet touch.

 

Mushrooms are rich in vitamins and minerals as well as flavor. One portobello mushroom has as much potassium being a banana; potassium plays an important role in cardiovascular health and has been shown to help regulate blood pressure level. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and so are filled with selenium, a strong antioxidant seen to help in reducing the risk of cancer of prostate.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is the perfect way to make an every day meat and potatoes meal in a romantic dinner, and it is sure to impress you and your guests if serving onlookers.

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, if the 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 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 into a bowl and set aside.

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