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contis serendra Menu Taguig City, NCR Foodspotting Beef Tenderloin with CabernetMushroom Sauce Recipe EatingWell best mushroom sauce for roast beef 120 best images about LCHF Low Carb High Fat recipes on Pinterest Cream cheeses, George Stroganoff roast beef. Beef Tenderloin with CabernetMushroom Sauce Recipe EatingWell contis serendra Menu Taguig City, NCR Foodspotting

best mushroom sauce for roast beef contis serendra Menu Taguig City, NCR Foodspotting Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition to your dinner menu, make this happen 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 few varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals as well as flavor. One portobello mushroom has as much potassium like a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure level. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and so are filled with selenium, an effective antioxidant known to reduce the risk of prostate cancer.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a brilliant way to show an everyday meat and potatoes meal in to a romantic dinner, and 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, 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 inside a large skillet over medium-high heat. Stir in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl and hang aside.

Pour the port in 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 port starts to reduce and take on a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in to the water, and whisk them to the boiling sauce. Stir until the sauce thickens. Remove the skillet from the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in the sauce.