PorciniRubbed Steak Tagliata

PorciniRubbed Steak Tagliata Beef Steaks with Porcini Mushroom Sauce Recipe porcini mushroom sauce for steak GrillPoint Menu Katowice Foodspotting Beef Steaks with Porcini Mushroom Sauce Recipe. Beef Steaks with Porcini Mushroom Sauce Recipe PorciniRubbed Steak Tagliata

porcini mushroom sauce for steak PorciniRubbed Steak Tagliata Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is 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 number of varieties for the gourmet touch.

 

Mushrooms are full of nutrients and vitamins as well as flavor. One portobello mushroom has all the potassium being a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure level. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a powerful antioxidant proven to reduce the risk of prostate type of cancer.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is a brilliant way to change a day to day meat and potatoes meal in a romantic dinner, which is likely 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 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 within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl as well as set aside.

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