Rosemary and Garlic Roast Beef Olivias Cuisine

Rosemary and Garlic Roast Beef Olivias Cuisine Best 25+ Roast beef with mushroom sauce ideas on Pinterest Roast beef sauce, Veal tenderloin best mushroom sauce for roast beef Best 25+ Burgundy mushrooms ideas on Pinterest Burgundy sauce recipe, Burgundy spoon roast Gorgonzola and MushroomStuffed Beef Tenderloin with Merlot Sauce Recipe BettyCrocker.com. Best 25+ Roast beef with mushroom sauce ideas on Pinterest Roast beef sauce, Veal tenderloin Rosemary and Garlic Roast Beef Olivias Cuisine

best mushroom sauce for roast beef Rosemary and Garlic Roast Beef Olivias Cuisine Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for 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 type of mushroom you wish, or combine a number of varieties for the gourmet touch.

 

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

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is a wonderful way to turn a day to day meat and potatoes meal into a romantic dinner, and is also sure to impress you and 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 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 the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl and hang aside.

Pour the port into 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 actually starts to reduce and take on a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch to the water, and whisk them into the boiling sauce. Stir until the sauce thickens. Remove the skillet from your heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back into the sauce.