Ribeye Steak with Morel Mushroom Red Wine Sauce

Ribeye Steak with Morel Mushroom Red Wine Sauce Ribeye Steak with Morel Mushroom Red Wine Sauce TasteSpotting morel mushroom sauce for steak Fillet Steak With Big Chips Stock Photo Image of prepared, mushroom: 40474354 recipe for steak with dried morel sauce. Ribeye Steak with Morel Mushroom Red Wine Sauce TasteSpotting Ribeye Steak with Morel Mushroom Red Wine Sauce

morel mushroom sauce for steak Ribeye Steak with Morel Mushroom Red Wine Sauce 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 in the same way 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 few varieties for a gourmet touch.

 

Mushrooms are abundant with vitamins and nutrients in addition to flavor. One portobello mushroom has as much potassium like a banana; potassium plays an important role in cardiovascular health and has been shown to help regulate hypertension. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and therefore are full of selenium, a powerful antioxidant known to reduce the potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is the perfect way to make an every day meat and potatoes meal in to a romantic dinner, and is sure to impress your friends and relatives 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 possibly 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 the 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 in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and set aside.

Pour the port to the skillet, add the bay leaf if desired, and bring 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 mustard and broth. Dissolve the cornstarch in to the water, and whisk them in the boiling sauce. Stir before the sauce thickens. Remove the skillet through the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in the sauce.