Perfect Steak with Creamy Mushroom and Bacon Sauce

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mushroom cream sauce for steak food network Perfect Steak with Creamy Mushroom and Bacon Sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with minerals and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure level. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and therefore are full of selenium, a powerful antioxidant proven to help in reducing potential risk of cancer of the prostate.

Port vino 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 perfectly by the mushrooms. This sauce is the perfect way to change a day to day meat and potatoes meal right into a romantic dinner, and it is guaranteed to impress your friends and relatives if serving onlookers.

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, in case 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 the 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 bring with a boil over high heat. Boil for six or seven minutes, or before the port begins to reduce and handle a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in the water, and whisk them to the boiling sauce. Stir until the sauce thickens. Remove the skillet in the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in the sauce.