Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes

Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes Panfried Steak with Creamy Mushroom and Green Peppercorn Sauce recipe – All 4 Women mushroom and green peppercorn sauce for steak Tofu Steak with Shiitake Mushroom Sauce and Green Beans Vegan.io Thickcut ribeye with mushroom and green peppercorn sauce Woolworths TASTE. Panfried Steak with Creamy Mushroom and Green Peppercorn Sauce recipe – All 4 Women Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes

mushroom and green peppercorn sauce for steak Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in 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 in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine a few varieties to get a gourmet touch.

 

Mushrooms are abundant in minerals and vitamins in addition to flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a huge 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 packed with selenium, a strong antioxidant recognized to lessen the potential risk of cancer of the prostate.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is the perfect way to make a regular meat and potatoes meal in to a romantic dinner, and is likely to impress your friends and relatives if serving a crowd.

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

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