Steak with stilton brandy sauce celeriac chips RECETAS Comida, Comida bebida y Recetas

Steak with stilton brandy sauce celeriac chips RECETAS Comida, Comida bebida y Recetas Whats cooking 3 Ancas Lifestyle how to make stilton and mushroom sauce for steak The Buck at Great Ayton Wix.com For Great PanFried Steak, Salt the Skillet First « Food Hacks :: WonderHowTo. Whats cooking 3 Ancas Lifestyle Steak with stilton brandy sauce celeriac chips RECETAS Comida, Comida bebida y Recetas

how to make stilton and mushroom sauce for steak Steak with stilton brandy sauce celeriac chips RECETAS Comida, Comida bebida y Recetas Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you want, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are rich in vitamins and nutrients as well as flavor. One portobello mushroom has all the potassium as being a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a robust antioxidant known to reduce the chance of prostate cancer.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is the perfect way to make a regular meat and potatoes meal in a romantic dinner, and is sure to impress you and 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 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 a very large skillet over medium-high heat. Stir inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in a bowl and hang up aside.

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