Peppered steak with creamy mushroom sauce

Peppered steak with creamy mushroom sauce PanSeared Steaks with Mushroom Gravy mushroom sauce for steak with chicken stock PanSeared Steaks with Mushroom Gravy Stuffed Chicken Minced Steak With Mushroom Sauce Recipe by saswatihota iFood.tv. PanSeared Steaks with Mushroom Gravy Peppered steak with creamy mushroom sauce

mushroom sauce for steak with chicken stock Peppered steak with creamy mushroom sauce Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are rich in minerals and vitamins as well as flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays an important role in cardiovascular health and can help regulate hypertension. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and therefore are filled with selenium, a robust antioxidant recognized to reduce the chance of cancer of prostate.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is a wonderful way to make a regular meat and potatoes meal right into a romantic dinner, and is certain to impress your invited guests if serving a large group.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or even 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 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 inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl and hang up aside.

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