Perfect Steak Recipe by Gordon Ramsay Food Pinterest More Perfect steak and Gordon ramsay

Perfect Steak Recipe by Gordon Ramsay Food Pinterest More Perfect steak and Gordon ramsay 301 Moved Permanently creamy mushroom sauce for steak gordon ramsay Gordon Ramsay Steak, Las Vegas NV Endo Edibles Famed chef Gordon Ramsay shows you how to make the perfect steak in your kitchen. So enjoy a . 301 Moved Permanently Perfect Steak Recipe by Gordon Ramsay Food Pinterest More Perfect steak and Gordon ramsay

creamy mushroom sauce for steak gordon ramsay Perfect Steak Recipe by Gordon Ramsay Food Pinterest More Perfect steak and Gordon ramsay Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is equally as 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 number of varieties for any gourmet touch.

 

Mushrooms are rich in vitamins and minerals along with flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and therefore are packed with selenium, a powerful antioxidant proven to help reduce the risk of cancer of the prostate.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is the perfect way to change an everyday meat and potatoes meal in a romantic dinner, which is guaranteed to impress 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 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 realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and hang up aside.

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