1000+ ideas about Beef Tenderloin on Pinterest Steaks, Beef and Prime Rib

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better homes and gardens steak with mushroom sauce 1000+ ideas about Beef Tenderloin on Pinterest Steaks, Beef and Prime Rib Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which 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 want, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are abundant in vitamins and minerals along with flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays an important role in cardiovascular health and can help regulate hypertension. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and therefore are loaded with selenium, an effective antioxidant known to help reduce 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 suitable for finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a wonderful way to make an every day meat and potatoes meal into a romantic dinner, which 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 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 very large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and hang aside.

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