Filet Mignon with SherryMushroom Sauce Recipe MyRecipes

Filet Mignon with SherryMushroom Sauce Recipe MyRecipes Beef Fillet with Mushroom and Red Wine Sauce Christines Recipes: Easy Chinese Recipes recipes for fillet steak and mushrooms Recipe: Filet Mignon with Mushrooms and Green Beans CBC Life Baked Steak with Onions and Mushrooms Cooks Country. Beef Fillet with Mushroom and Red Wine Sauce Christines Recipes: Easy Chinese Recipes Filet Mignon with SherryMushroom Sauce Recipe MyRecipes

recipes for fillet steak and mushrooms Filet Mignon with SherryMushroom Sauce Recipe MyRecipes Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine several varieties for the gourmet touch.

 

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

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed 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 the perfect way to show an everyday meat and potatoes meal into a romantic dinner, and is also guaranteed 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 inside a large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and hang aside.

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