Peppered steak with creamy mushroom sauce

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

 

Mushrooms are abundant in minerals and vitamins as well as flavor. One portobello mushroom has as much potassium like a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms will also be full of B vitamins like riboflavin and niacin, and are full of selenium, a powerful antioxidant seen to lessen potential risk of prostate cancer.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is the perfect way to turn an everyday meat and potatoes meal in to a romantic dinner, and it is guaranteed to impress your friends and relatives if serving a large group.

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 out of the skillet right into a bowl and hang aside.

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