Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine

Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine Filet Mignon Recipe in Mushroom Sauce VIDEO NatashasKitchen.com recipes for fillet steak and mushrooms Filet Mignon Recipe in Mushroom Sauce VIDEO NatashasKitchen.com Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine. Filet Mignon Recipe in Mushroom Sauce VIDEO NatashasKitchen.com Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine

recipes for fillet steak and mushrooms Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in vitamins and nutrients and also flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate blood pressure. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and are filled with selenium, a powerful antioxidant proven to help in reducing the potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is a fantastic way to show an everyday meat and potatoes meal right into a romantic dinner, which is certain to impress your friends and relatives 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 the 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 out from the skillet into a bowl and hang aside.

Pour the port in to the skillet, add the bay leaf if desired, and produce to some boil over high heat. Boil for six or seven minutes, or before the port actually starts to reduce and accept a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch into the water, and whisk them into 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 into the sauce.