Filet Mignon in Mushroom Wine Sauce NatashasKitchen.com

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recipes for fillet steak and mushrooms Filet Mignon in Mushroom Wine Sauce NatashasKitchen.com Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in vitamins and nutrients and also flavor. One portobello mushroom has as much potassium like a banana; potassium plays a crucial role in cardiovascular health and is shown to help regulate blood pressure. Mushrooms can also be full of B vitamins like riboflavin and niacin, and they are filled with selenium, a robust antioxidant seen to help reduce potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is a brilliant way to turn a regular meat and potatoes meal in to a romantic dinner, and it is sure to impress you and your guests if serving onlookers.

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 inside a 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 out of your skillet in to a bowl and hang aside.

Pour the port in to the skillet, add the bay leaf if desired, and bring to a 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 in the boiling sauce. Stir prior to the sauce thickens. Remove the skillet in the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back into the sauce.