Perfect Steak with Creamy Mushroom and Bacon Sauce

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creamy mushroom sauce for sirloin steak Perfect Steak with Creamy Mushroom and Bacon Sauce Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you wish, or combine a number of varieties for the gourmet touch.

 

Mushrooms are full of minerals and vitamins as well as flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure. Mushrooms can also be full of B vitamins like riboflavin and niacin, and so are full of selenium, a strong antioxidant recognized to lessen the potential risk of cancer of prostate.

Port wine is a sweet, red dessert wine accessible 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 perfectly by the mushrooms. This sauce is the perfect way to change an everyday meat and potatoes meal into a romantic dinner, which is guaranteed to impress your friends and relatives 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 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 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 your skillet in a bowl and hang 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 begins to reduce and handle a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch in the water, and whisk them into the boiling sauce. Stir before the sauce thickens. Remove the skillet in the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back in to the sauce.