Sirloin Steak with Mushroom Marsala Sauce Recipe Robert Irvine Food Network

Sirloin Steak with Mushroom Marsala Sauce Recipe Robert Irvine Food Network GauchoGrilled Steak with Chimichurri Sauce Recipe Tyler Florence Food Network mushroom sauce for steak food network Tenderloin Steaks With Mushroom, Marsala Sauce Recipe Food.com Fillet steak with mushroom sauce recipe Food To Love. GauchoGrilled Steak with Chimichurri Sauce Recipe Tyler Florence Food Network Sirloin Steak with Mushroom Marsala Sauce Recipe Robert Irvine Food Network

mushroom sauce for steak food network Sirloin Steak with Mushroom Marsala Sauce Recipe Robert Irvine Food Network Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition in your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you want, or combine a few varieties to get a gourmet touch.

 

Mushrooms are abundant with minerals and vitamins along with flavor. One portobello mushroom has as much potassium as a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a strong antioxidant recognized to help reduce the chance of prostate cancer.

Port wines are a sweet, red dessert wine for sale 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 perfectly with the mushrooms. This sauce is a fantastic way to turn an everyday meat and potatoes meal into a romantic dinner, and is also 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 even 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 inside 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 your skillet in to a bowl and set aside.

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