Steak with Mushroom Sauce

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If you're looking for a stylish 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 it is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you'd like, or combine a few varieties for a gourmet touch.

 

Mushrooms are full of nutrients and vitamins along with flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and so are filled with selenium, a robust antioxidant recognized to help reduce potential risk of prostate cancer.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is the perfect way to show an everyday meat and potatoes meal in to a romantic dinner, and it is certain to impress your invited 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 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 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 within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl as well as set aside.

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