Kitchen Cactus: Steak with Mushroom, Sherry, and Whole Grain Mustard Sauce

Kitchen Cactus: Steak with Mushroom, Sherry, and Whole Grain Mustard Sauce Sautéed Mushrooms Worcestershire sauce Picture of Gordon Ramsay Steak, Las Vegas TripAdvisor mushroom sauce for steak gordon ramsay Whole roasted cauliflower with red wine, shallots wheatberries recipe BBC Good Food Gordon Ramsay How to Prepare your Sauce for Steak Diane YouTube YouTube. Sautéed Mushrooms Worcestershire sauce Picture of Gordon Ramsay Steak, Las Vegas TripAdvisor Kitchen Cactus: Steak with Mushroom, Sherry, and Whole Grain Mustard Sauce

mushroom sauce for steak gordon ramsay Kitchen Cactus: Steak with Mushroom, Sherry, and Whole Grain Mustard Sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of minerals 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 has been shown to help regulate blood pressure. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and are full of selenium, a strong antioxidant proven to lessen the risk of prostate cancer.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is the perfect way to change a regular meat and potatoes meal right into a romantic dinner, and is also 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 possibly 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 in a very 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 from the skillet in a bowl and hang up aside.

Pour the port in to the skillet, add the bay leaf if desired, and provide to your boil over high heat. Boil for six or seven minutes, or until the port actually starts to reduce and handle a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch into the water, and whisk them to the boiling sauce. Stir prior to the sauce thickens. Remove the skillet from 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.