Steak with Creamy Mushroom Sauce

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keto mushroom cream sauce for steak Steak with Creamy Mushroom Sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with vitamins and nutrients in addition to flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure levels. Mushrooms are also rich in B vitamins like riboflavin and niacin, and so are loaded with selenium, a robust antioxidant known to help reduce the potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is the perfect way to show an every day meat and potatoes meal into a romantic dinner, and is also certain to impress your guests if serving a crowd.

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 your 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 in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl as well as set aside.

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