Seared Steak with MustardMushroom Sauce Recipe EatingWell

Seared Steak with MustardMushroom Sauce Recipe EatingWell Mushroom Pan Sauce for Steak How to Make a Pan Sauce for Any Meat mushroom sauce for steak resep 印尼美味佳肴之蘑菇酱伴西冷牛扒Sirloin Steak with Mushroom Sauce Resep Sirloin Steak With Mushroom Sauce oleh Jennifer Felicia Cookpad. Mushroom Pan Sauce for Steak How to Make a Pan Sauce for Any Meat Seared Steak with MustardMushroom Sauce Recipe EatingWell

mushroom sauce for steak resep Seared Steak with MustardMushroom Sauce Recipe EatingWell Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with nutrients and vitamins in addition to flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance and is shown to help regulate hypertension. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and therefore are loaded with selenium, an effective antioxidant seen to lessen the risk of prostate type of cancer.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is the perfect way to change an everyday meat and potatoes meal right into a romantic dinner, which is likely to impress you and your guests 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 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 a large skillet over medium-high heat. Stir in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and set aside.

Pour the port to 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 begins to reduce and take on a syrup-like quality. Whisk inside the 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.