Roast Beef Tenderloin With Red Wine Sauce Sobeys Inc.

Roast Beef Tenderloin With Red Wine Sauce Sobeys Inc. Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce. Half Baked Harvest mushroom sauce for beef tenderloin roast Roast Beef Tenderloin With PortMushroom Sauce Recipe Health.com mushroom sauce for beef tenderloin roast. Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce. Half Baked Harvest Roast Beef Tenderloin With Red Wine Sauce Sobeys Inc.

mushroom sauce for beef tenderloin roast Roast Beef Tenderloin With Red Wine Sauce Sobeys Inc. Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you would like, or combine a few varieties for any gourmet touch.

 

Mushrooms are rich in nutrients and vitamins as well as flavor. One portobello mushroom has as much potassium like a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure level. Mushrooms may also be full of B vitamins like riboflavin and niacin, and are full of selenium, a powerful antioxidant proven to reduce the chance of cancer of the prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a wonderful way to show a regular meat and potatoes meal in a romantic dinner, and it is sure 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 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 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 inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and hang aside.

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