Cooking for One: Pan Seared Strip Steak with Burgundy Mushroom Sauce

Cooking for One: Pan Seared Strip Steak with Burgundy Mushroom Sauce Le Paleron de Boeuf Sauce Madère Flat Iron Steak with MushroomMadeira Sauce FOOD one mushroom sauce for steak french Filet Mignon in Mushroom Wine Sauce NatashasKitchen.com Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites. Le Paleron de Boeuf Sauce Madère Flat Iron Steak with MushroomMadeira Sauce FOOD one Cooking for One: Pan Seared Strip Steak with Burgundy Mushroom Sauce

mushroom sauce for steak french Cooking for One: Pan Seared Strip Steak with Burgundy Mushroom Sauce Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for a dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you wish, or combine several varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals along with flavor. One portobello mushroom has all the potassium as a banana; potassium plays a huge role in cardiovascular health insurance can help regulate blood pressure levels. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and so are filled with selenium, an effective antioxidant known to help reduce potential risk of prostate type of cancer.

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

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