Fillet steak with mushroom sauce recipe Food To Love

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mushroom sauce for steak food network Fillet steak with mushroom sauce recipe Food To Love Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition to your 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 just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are rich in vitamins and minerals in addition to flavor. One portobello mushroom has all the potassium as a banana; potassium plays a huge role in cardiovascular health and can help regulate hypertension. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and are loaded with selenium, a powerful antioxidant recognized to lessen the chance of cancer of the prostate.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a brilliant way to change an everyday meat and potatoes meal in to a romantic dinner, and is likely to impress your guests 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 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 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 your skillet right into a bowl and hang aside.

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