Morrisons: Recipes: Fillet Steak with Mushroom and Madeira Sauce

Morrisons: Recipes: Fillet Steak with Mushroom and Madeira Sauce Morrisons: Morrisons The Best Steak Stroganoff 400gProduct Information mushroom sauce for steak morrisons Morrisons launches heartshaped ‘Sweetheart Steak’ for Valentine’s Day Morrisons Chicken Fillet Meal Deal Calories Images Chicken Collections. Morrisons: Morrisons The Best Steak Stroganoff 400gProduct Information Morrisons: Recipes: Fillet Steak with Mushroom and Madeira Sauce

mushroom sauce for steak morrisons Morrisons: Recipes: Fillet Steak with Mushroom and Madeira Sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in minerals and vitamins as well as flavor. One portobello mushroom has as much potassium as a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate blood pressure. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and they are packed with selenium, a strong antioxidant known to help reduce the chance of cancer of the prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is the perfect way to change an everyday meat and potatoes meal right into a romantic dinner, which is guaranteed to impress you and your guests 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 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 linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and hang aside.

Pour the port to the skillet, add the bay leaf if desired, and provide to 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 in the mustard and broth. Dissolve the cornstarch in to the water, and whisk them in the boiling sauce. Stir before the sauce thickens. Remove the skillet from your heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back to the sauce.