Gordon Ramsay How to Prepare your Sauce for Steak Diane YouTube YouTube

Gordon Ramsay How to Prepare your Sauce for Steak Diane YouTube YouTube the FUSS FREE chef: Pan Seared Rib Eye Steak with Balsamic Mushroom Sauce mushroom sauce for steak gordon ramsay Gordon Ramsay Steak, Las Vegas NV Endo Edibles Gordon Ramsay Steak, Las Vegas NV Endo Edibles. the FUSS FREE chef: Pan Seared Rib Eye Steak with Balsamic Mushroom Sauce Gordon Ramsay How to Prepare your Sauce for Steak Diane YouTube YouTube

mushroom sauce for steak gordon ramsay Gordon Ramsay How to Prepare your Sauce for Steak Diane YouTube YouTube Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it 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'd like, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins in addition to flavor. One portobello mushroom has all the potassium as being a banana; potassium plays an important role in cardiovascular health insurance can help regulate blood pressure levels. Mushrooms may also be full of B vitamins like riboflavin and niacin, and so are loaded with selenium, a powerful antioxidant known to lessen the risk of prostate type of cancer.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a fantastic way to turn a regular meat and potatoes meal into a romantic dinner, and it is sure to impress 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 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 within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl and hang up aside.

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