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recipes for fillet steak and mushrooms 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 a 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 in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you wish, or combine several varieties for the gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins as well as flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a crucial role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and they are full of selenium, a robust antioxidant known to reduce the risk of cancer of prostate.

Port wine is a sweet, red dessert wine accessible 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 very well from the mushrooms. This sauce is a fantastic way to turn a regular meat and potatoes meal right into a romantic dinner, and is sure to impress you and your guests if serving an audience.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps 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 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 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 of the skillet in to a bowl and hang aside.

Pour the port in to the skillet, add the bay leaf if desired, and produce with a boil over high heat. Boil for six or seven minutes, or until the port actually starts to reduce and accept a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch into 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 in the sauce.