Grilled Hanger Steak Recipe Anne Burrell Food Network

Grilled Hanger Steak Recipe Anne Burrell Food Network pepper sauce recipe for steak mushroom and green peppercorn sauce for steak Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes. pepper sauce recipe for steak Grilled Hanger Steak Recipe Anne Burrell Food Network

mushroom and green peppercorn sauce for steak Grilled Hanger Steak Recipe Anne Burrell Food Network Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also just like 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 few varieties for any gourmet touch.

 

Mushrooms are abundant with vitamins and minerals as well as flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate hypertension. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and they are loaded with selenium, an effective antioxidant seen to reduce the potential risk of cancer of the prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is a wonderful way to change an every day meat and potatoes meal in to 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 a large skillet over medium-high heat. Stir within the 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 up aside.

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