Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes

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how to make a nice mushroom sauce for steak Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a number of varieties to get a gourmet touch.

 

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

Port wine is a sweet, red dessert wine obtainable 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 well by the mushrooms. This sauce is a brilliant way to change an everyday meat and potatoes meal into a romantic dinner, and is likely 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, in case 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 in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl and set aside.

Pour the port into the skillet, add the bay leaf if desired, and bring with a boil over high heat. Boil for six or seven minutes, or before port begins to reduce and handle 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 through the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in to the sauce.