Sirloin Steaks with Mushroom Sauce

Sirloin Steaks with Mushroom Sauce Grilled Sirloin Steak with MushroomWine Sauce Recipe mushroom sauce for sirloin steak Baldini Restaurant Toronto, ON OpenTable Sirloin Steak with Mushroom Sauce. Grilled Sirloin Steak with MushroomWine Sauce Recipe Sirloin Steaks with Mushroom Sauce

mushroom sauce for sirloin steak Sirloin Steaks with Mushroom Sauce Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine several varieties for any gourmet touch.

 

Mushrooms are abundant with vitamins and minerals and also flavor. One portobello mushroom has as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance has been shown to help regulate hypertension. Mushrooms will also be full of B vitamins like riboflavin and niacin, and therefore are filled with selenium, an effective antioxidant known to help in reducing the risk of prostate type of cancer.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is a brilliant way to change a day to day meat and potatoes meal in to a romantic dinner, and it is guaranteed 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 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 very large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and hang up aside.

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