Porterhouse Steak With Mushroom Sauce Recipe YouTube

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mushroom sauce for porterhouse steak Porterhouse Steak With Mushroom Sauce Recipe YouTube Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a number of varieties for a gourmet touch.

 

Mushrooms are abundant with vitamins and minerals in addition to flavor. One portobello mushroom has just as much potassium being a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and therefore are packed with selenium, a powerful antioxidant recognized to help reduce the potential risk of cancer of the prostate.

Port wines are a sweet, red dessert wine available 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 very well from the mushrooms. This sauce is a brilliant way to change a regular meat and potatoes meal into a romantic dinner, and is likely 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 perhaps 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 the large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl and set aside.

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