Best 25+ Peppercorn sauce for steak ideas on Pinterest What is beef wellington, Peppercorn

Best 25+ Peppercorn sauce for steak ideas on Pinterest What is beef wellington, Peppercorn Steak au Poivre in a Creamy Mushroom Wine Sauce mushroom peppercorn cream sauce for steak Steak and Mushroom Pasta with a Peppercorn Sauce Easy Pasta Sauces Sandis Black Pepper Cube Steaks And Mushroom Cream Sauce Recipe Food.com. Steak au Poivre in a Creamy Mushroom Wine Sauce Best 25+ Peppercorn sauce for steak ideas on Pinterest What is beef wellington, Peppercorn

mushroom peppercorn cream sauce for steak Best 25+ Peppercorn sauce for steak ideas on Pinterest What is beef wellington, Peppercorn Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with nutrients and vitamins and also flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate blood pressure level. Mushrooms are also full of B vitamins like riboflavin and niacin, and so are loaded with selenium, an effective antioxidant proven to help in reducing potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a brilliant way to make an everyday meat and potatoes meal into a romantic dinner, which is sure to impress 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, 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 from the skillet into a bowl and hang aside.

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