Roast Beef Tenderloin With PortMushroom Sauce Recipe MyRecipes

Roast Beef Tenderloin With PortMushroom Sauce Recipe MyRecipes Rosemary Garlic Beef Roast with Wild Mushrooms Feasting At Home best mushroom sauce for roast beef Roast fillet of beef with shallot mushroom sauce BBC Good Food 25+ best ideas about Leftover prime rib on Pinterest Prime rib au jus, Prime rib sandwich and . Rosemary Garlic Beef Roast with Wild Mushrooms Feasting At Home Roast Beef Tenderloin With PortMushroom Sauce Recipe MyRecipes

best mushroom sauce for roast beef Roast Beef Tenderloin With PortMushroom Sauce Recipe MyRecipes Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition to your dinner menu, do that 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 any kind of mushroom you would like, or combine a number of varieties for the gourmet touch.

 

Mushrooms are full of vitamins and nutrients and also flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure level. Mushrooms can also be full of B vitamins like riboflavin and niacin, and they are loaded with selenium, a powerful antioxidant known to lessen the chance of cancer of the prostate.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is the perfect way to make a regular meat and potatoes meal right into a romantic dinner, and it is likely to impress your guests 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, 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 in a large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and hang aside.

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