Rump steak with mushroom and peppercorn sauce delicious. magazine

Rump steak with mushroom and peppercorn sauce delicious. magazine Rump steak with mushroom sauce and baby potatoes mushroom sauce for rump steak This week’s meals: Thai noodles, fishcakes and steak Eat Out Rump Steak with Mushroom Sauce 71/365 Vicki Flickr. Rump steak with mushroom sauce and baby potatoes Rump steak with mushroom and peppercorn sauce delicious. magazine

mushroom sauce for rump steak Rump steak with mushroom and peppercorn sauce delicious. magazine Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in nutrients and vitamins and also flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms will also be full of B vitamins like riboflavin and niacin, and they are full of selenium, an effective antioxidant recognized to help in reducing the chance of cancer of the prostate.

Port vino is a sweet, red dessert wine accessible 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 fantastic way to make a regular meat and potatoes meal in to a romantic dinner, and is also likely 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 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 the 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 of your skillet in to a bowl and hang up aside.

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