Recipe for Steak Diane, inspired by Chef Gordon Ramsay

Recipe for Steak Diane, inspired by Chef Gordon Ramsay Gordon Ramsays Steak Diane by Erin L Key Ingredient creamy mushroom sauce for steak gordon ramsay Gordon Ramsay Pub Grill, Las Vegas NV Endo Edibles Gordon Ramsay Pub Grill, Las Vegas NV Endo Edibles. Gordon Ramsays Steak Diane by Erin L Key Ingredient Recipe for Steak Diane, inspired by Chef Gordon Ramsay

creamy mushroom sauce for steak gordon ramsay Recipe for Steak Diane, inspired by Chef Gordon Ramsay Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, try this 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 would like, or combine a number of varieties for a gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins and also flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and has been shown to help regulate blood pressure levels. Mushrooms may also be full of B vitamins like riboflavin and niacin, and are packed with selenium, a strong antioxidant known to lessen 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 suited to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a brilliant way to show a day to day meat and potatoes meal into a romantic dinner, and is certain to impress your invited guests if serving a crowd.

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 inside a large skillet over medium-high heat. Stir inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and hang aside.

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