Steak with Mushroom Port Sauce Caveman Keto

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mushroom port wine sauce for steak Steak with Mushroom Port Sauce Caveman Keto Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition in your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you would like, or combine several varieties for the gourmet touch.

 

Mushrooms are abundant in minerals and vitamins in addition to flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate blood pressure levels. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and they are loaded with selenium, an effective antioxidant proven to help reduce the potential risk of cancer of prostate.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a fantastic way to show an every day meat and potatoes meal right into a romantic dinner, and is also sure to impress your guests 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 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, 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 inside a large skillet over medium-high heat. Stir inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl and set aside.

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