The Best Creamy Peppercorn Sauce for Steak Wholesome Cook

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mushroom pepper sauce for steak The Best Creamy Peppercorn Sauce for Steak Wholesome Cook 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, 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 few varieties for a gourmet touch.

 

Mushrooms are rich in nutrients and vitamins in addition to flavor. One portobello mushroom has as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate blood pressure levels. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and so are loaded with selenium, a strong antioxidant recognized to help reduce potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is the perfect way to turn a regular meat and potatoes meal in to a romantic dinner, and is certain to impress you and your guests 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, 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 the large skillet over medium-high heat. Stir inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and hang aside.

Pour the port in the skillet, add the bay leaf if desired, and bring with a boil over high heat. Boil for six or seven minutes, or before 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 to the boiling sauce. Stir before the sauce thickens. Remove the skillet through the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.