Pan Seared Steak and Mushroom Sauce – fastPaleo

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mushroom sauce recipe for steak thermomix Pan Seared Steak and Mushroom Sauce – fastPaleo Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition in your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which 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 few varieties for a gourmet touch.

 

Mushrooms are full of nutrients and vitamins as well as flavor. One portobello mushroom has all the potassium as a banana; potassium plays an important role in cardiovascular health and has been shown to help regulate blood pressure. Mushrooms will also be full of B vitamins like riboflavin and niacin, and so are packed with selenium, an effective antioxidant seen to lessen the potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is the perfect way to turn a regular meat and potatoes meal in to a romantic dinner, and it is certain to impress your friends and relatives 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 the 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 the 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 out of the skillet in a bowl and hang up aside.

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