Filet Mignon with Rosemary and Mushroom Gravy KitchMe

Filet Mignon with Rosemary and Mushroom Gravy KitchMe Fillet beef with Mushrooms The Online Recipe Club recipes for fillet steak and mushrooms Filet Mignon with Mustard Cream and Wild Mushrooms Recipe Food Network Kitchen Food Network Fillet Steak With Mushrooms. Fillet beef with Mushrooms The Online Recipe Club Filet Mignon with Rosemary and Mushroom Gravy KitchMe

recipes for fillet steak and mushrooms Filet Mignon with Rosemary and Mushroom Gravy KitchMe Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your dinner menu, do this 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 type of mushroom you want, or combine a couple of varieties to get a gourmet touch.

 

Mushrooms are rich in minerals and vitamins and also flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a strong antioxidant recognized to help reduce the potential risk of cancer of the prostate.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a brilliant way to turn a day to day meat and potatoes meal in a romantic dinner, which is likely to impress your friends and relatives 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 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 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 inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and set 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 starts to reduce and handle a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch to the water, and whisk them in to 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 to the sauce. Stir the cooked mushrooms back in to the sauce.