Eclectic Recipes » Grilled Steak with Tomato Mushroom Sauce

Eclectic Recipes » Grilled Steak with Tomato Mushroom Sauce Dinner plate of grilled ribeye beef steak served with mushroom Stock Photo: 75432913 Alamy mushroom sauce for grilled ribeye steak Spice Rubbed Grilled Rib Eye Steak with Creamy Mushroom Sauce Recipes Food Network Canada Rib Eye Steaks with Mushroom Sauce Recipe Paula Deen Food Network. Dinner plate of grilled ribeye beef steak served with mushroom Stock Photo: 75432913 Alamy Eclectic Recipes » Grilled Steak with Tomato Mushroom Sauce

mushroom sauce for grilled ribeye steak Eclectic Recipes » Grilled Steak with Tomato Mushroom Sauce Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, do this 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 almost any mushroom you'd like, or combine a few varieties for any gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate blood pressure levels. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are packed with selenium, a powerful antioxidant known to lessen potential risk of cancer of prostate.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is a wonderful way to make a day to day meat and potatoes meal right 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 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 very large skillet over medium-high heat. Stir within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and set aside.

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