Grilled Filets Mignons with Caramelized Onion and Mushroom Sauce Williams Sonoma

Grilled Filets Mignons with Caramelized Onion and Mushroom Sauce Williams Sonoma The Answer is Garlic: Grilled Steak with Thyme Red Wine Caramelized Onion and Mushroom Sauce caramelized onion and mushroom sauce for steak Caramelized Onion and Steak Sandwiches with White Cheddar Sauce Recipe Cheddar, Onions and The Answer is Garlic: Grilled Steak with Thyme Red Wine Caramelized Onion and Mushroom Sauce. The Answer is Garlic: Grilled Steak with Thyme Red Wine Caramelized Onion and Mushroom Sauce Grilled Filets Mignons with Caramelized Onion and Mushroom Sauce Williams Sonoma

caramelized onion and mushroom sauce for steak Grilled Filets Mignons with Caramelized Onion and Mushroom Sauce Williams Sonoma Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for your dinner menu, try 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 kind of mushroom you wish, or combine several varieties for a gourmet touch.

 

Mushrooms are rich in vitamins and minerals along with flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate blood pressure level. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and they are packed with selenium, an effective antioxidant proven to reduce the chance of prostate type of cancer.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a brilliant way to turn a day to day meat and potatoes meal right into a romantic dinner, which is likely to impress you and 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 perhaps 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 your 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 in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl and set aside.

Pour the port in the skillet, add the bay leaf if desired, and produce to a boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and undertake 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 through the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in to the sauce.