Gordons mix match steak recipe BBC Good Food

Gordons mix match steak recipe BBC Good Food Gordon Ramsay Steak, Las Vegas NV Endo Edibles mushroom cream sauce for steak gordon ramsay Gordon Ramsay Steak, Las Vegas NV Endo Edibles Sautéed Mushrooms Worcestershire sauce Picture of Gordon Ramsay Steak, Las Vegas TripAdvisor. Gordon Ramsay Steak, Las Vegas NV Endo Edibles Gordons mix match steak recipe BBC Good Food

mushroom cream sauce for steak gordon ramsay Gordons mix match steak recipe BBC Good Food Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 it is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you'd like, or combine a few varieties for the gourmet touch.

 

Mushrooms are full of nutrients and vitamins as well as flavor. One portobello mushroom has just as much potassium as a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate hypertension. Mushrooms will also be full of B vitamins like riboflavin and niacin, and so are filled with selenium, a strong antioxidant seen to help reduce potential risk of prostate cancer.

Port wines are a sweet, red dessert wine for sale 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 by the mushrooms. This sauce is a fantastic way to show an everyday meat and potatoes meal into a romantic dinner, and is certain 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 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 inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet right into a bowl as well as set aside.

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