Roast Beef Tenderloin with Mushroom Cream Sauce Recipe Foodess

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mushroom sauce for beef tenderloin Roast Beef Tenderloin with Mushroom Cream Sauce Recipe Foodess Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in minerals and vitamins in addition to flavor. One portobello mushroom has as much potassium being a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms may also be full of B vitamins like riboflavin and niacin, and they are loaded with selenium, a robust antioxidant recognized to help in reducing the chance of cancer of prostate.

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 worthy of finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is the perfect way to show a day to day meat and potatoes meal right into a romantic dinner, and is also sure to impress your guests if serving onlookers.

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 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 inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl and set aside.

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