Grilled Sirloin Steak with MushroomWine Sauce Recipe

Grilled Sirloin Steak with MushroomWine Sauce Recipe Sirloin steak with mushroom sauce Kidspot mushroom sauce for sirloin steak Sirloin Steak with Mushroom Sauce aMuslima Grilled Sirloin Steak with MushroomWine Sauce Recipe. Sirloin steak with mushroom sauce Kidspot Grilled Sirloin Steak with MushroomWine Sauce Recipe

mushroom sauce for sirloin steak Grilled Sirloin Steak with MushroomWine Sauce Recipe 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a couple of varieties for the gourmet touch.

 

Mushrooms are abundant with minerals and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays a crucial role in cardiovascular health insurance and is shown to help regulate blood pressure level. Mushrooms are also rich in B vitamins like riboflavin and niacin, and therefore are packed with selenium, a powerful antioxidant known to help reduce potential risk of prostate cancer.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is a wonderful way to change an everyday meat and potatoes meal right into a romantic dinner, and is guaranteed to impress your invited 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 possibly 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 in the 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 hang aside.

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