Steak au Poivre in a Creamy Mushroom Wine Sauce

Steak au Poivre in a Creamy Mushroom Wine Sauce Steak with Creamy Mushroom Sauce mushroom pepper sauce for steak Pepper Steak with Port Wine Mushroom Sauce Flavorite Steak and mushroom with pepper sauce Healthy Food Guide. Steak with Creamy Mushroom Sauce Steak au Poivre in a Creamy Mushroom Wine Sauce

mushroom pepper sauce for steak Steak au Poivre in a Creamy Mushroom Wine Sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with vitamins and nutrients as well as flavor. One portobello mushroom has as much potassium being a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and are loaded with selenium, an effective antioxidant recognized to reduce the risk of prostate cancer.

Port wine is a sweet, red dessert wine available 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 perfectly by the mushrooms. This sauce is a fantastic way to show an everyday meat and potatoes meal into a romantic dinner, and is also sure to impress your invited guests if serving onlookers.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or possibly 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 the 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 the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl and set aside.

Pour the port in to the skillet, add the bay leaf if desired, and produce to some boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and accept a syrup-like quality. Whisk within 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 from the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back in to the sauce.