Beef Wellington with Red Wine Shallot Sauce Gordon Ramsay ohdenny.

Beef Wellington with Red Wine Shallot Sauce Gordon Ramsay ohdenny. Als een kadootje Kokkerellen met Ellen mushroom sauce recipe for steak gordon ramsay Als een kadootje Kokkerellen met Ellen Beef Wellington Mushroom Sauce Recipes Yummly. Als een kadootje Kokkerellen met Ellen Beef Wellington with Red Wine Shallot Sauce Gordon Ramsay ohdenny.

mushroom sauce recipe for steak gordon ramsay Beef Wellington with Red Wine Shallot Sauce Gordon Ramsay ohdenny. Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you would like, or combine a number of varieties for any gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins as well as flavor. One portobello mushroom has all the potassium as a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and are loaded with selenium, a powerful antioxidant proven to help in reducing the chance of cancer of the prostate.

Port wines are a sweet, red dessert wine obtainable 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 perfectly with the mushrooms. This sauce is the perfect way to turn a day to day meat and potatoes meal right into a romantic dinner, and is guaranteed 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 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 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 set aside.

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