beef tenderloin with mushroomred wine sauce daily homemade

beef tenderloin with mushroomred wine sauce daily homemade Beef Fillet with Mushroom and Red Wine Sauce Christines Recipes: Easy Chinese Recipes recipes for fillet steak and mushrooms Filet Mignon with HerbButter Sauce and Mushrooms Cookstr.com Filet Mignon Recipe in Mushroom Sauce VIDEO NatashasKitchen.com. Beef Fillet with Mushroom and Red Wine Sauce Christines Recipes: Easy Chinese Recipes beef tenderloin with mushroomred wine sauce daily homemade

recipes for fillet steak and mushrooms beef tenderloin with mushroomred wine sauce daily homemade Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is just as 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 a gourmet touch.

 

Mushrooms are abundant in minerals and vitamins along with flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate blood pressure. Mushrooms are also full of B vitamins like riboflavin and niacin, and therefore are full of selenium, a powerful antioxidant seen to reduce the chance of prostate cancer.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is the perfect way to change an everyday meat and potatoes meal in a romantic dinner, and is guaranteed to impress you and 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 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 in a very large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang up aside.

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