Gordon Ramsays Steak Diane by Erin L Key Ingredient

Gordon Ramsays Steak Diane by Erin L Key Ingredient chart of table layout mushroom cream sauce for steak gordon ramsay Gordon Ramsay How to Prepare your Sauce for Steak Diane YouTube YouTube Mushroom, sherry grain mustard sauce BBC Good Food. chart of table layout Gordon Ramsays Steak Diane by Erin L Key Ingredient

mushroom cream sauce for steak gordon ramsay Gordon Ramsays Steak Diane by Erin L Key Ingredient Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine several varieties for any gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins in addition to flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and are filled with selenium, a robust antioxidant recognized to lessen the potential risk of cancer of the prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a brilliant way to change a day to day meat and potatoes meal in to a romantic dinner, and is also guaranteed 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, 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 very 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 a bowl and set aside.

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