Roast Beef in Mushroom Sauce by Contis

Roast Beef in Mushroom Sauce by Contis Roasted Beef Tenderloin with MushroomPort Sauce Recipe mushroom sauce for beef roast Pan Roast Beef Tenderloin With A Mushroom Cream Sauce Recipe Genius Kitchen Turning 22 At Conti’s Eat. Eat. Eat.. Roasted Beef Tenderloin with MushroomPort Sauce Recipe Roast Beef in Mushroom Sauce by Contis

mushroom sauce for beef roast Roast Beef in Mushroom Sauce by Contis Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it 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 number of varieties for the gourmet touch.

 

Mushrooms are full of vitamins and nutrients in addition to flavor. One portobello mushroom has as much potassium like a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate hypertension. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and they are packed with selenium, a robust antioxidant known to help in reducing the risk of cancer of prostate.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a brilliant way to change an everyday meat and potatoes meal in to a romantic dinner, and is also certain 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 in a large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl and hang up aside.

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