Porterhouse Steak With Mushroom Sauce Recipe YouTube

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mushroom sauce recipe for a steak Porterhouse Steak With Mushroom Sauce Recipe YouTube Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in nutrients and vitamins in addition to flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance can help regulate blood pressure level. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and they are loaded with selenium, a powerful antioxidant proven to help in reducing potential risk of prostate cancer.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a wonderful way to turn an every day meat and potatoes meal in a romantic dinner, and is likely to impress your friends and relatives if serving an audience.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or even 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 in a large skillet over medium-high heat. Stir in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl and set aside.

Pour the port in the skillet, add the bay leaf if desired, and provide to 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 inside the mustard and broth. Dissolve the cornstarch in the water, and whisk them in 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 in to the sauce. Stir the cooked mushrooms back in the sauce.