Fillet beef with Mushrooms The Online Recipe Club

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recipes for fillet steak and mushrooms Fillet beef with Mushrooms The Online Recipe Club 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, 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 a gourmet touch.

 

Mushrooms are rich in vitamins and nutrients and also flavor. One portobello mushroom has all the potassium being a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms can also be full of B vitamins like riboflavin and niacin, and so are packed with selenium, a powerful antioxidant recognized to help reduce potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a wonderful way to turn a regular meat and potatoes meal into a romantic dinner, and it is sure 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 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, 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 within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet right into a bowl as well as set aside.

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