Beef Tenderloin with Mushroom Pan Sauce Williams Sonoma Taste

Beef Tenderloin with Mushroom Pan Sauce Williams Sonoma Taste Beef Tenderloin with MarsalaMushroom Sauce Aunt Bees Recipes mushroom sauce for beef filet Beef Tenderloin with Tarragon Mushroom Sauce recipe Dairy Goodness Half Baked Harvest Made with Love. Beef Tenderloin with MarsalaMushroom Sauce Aunt Bees Recipes Beef Tenderloin with Mushroom Pan Sauce Williams Sonoma Taste

mushroom sauce for beef filet Beef Tenderloin with Mushroom Pan Sauce Williams Sonoma Taste Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a dinner menu, make this happen 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 wish, or combine several varieties to get a gourmet touch.

 

Mushrooms are abundant with minerals and vitamins and also flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure level. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and are filled with selenium, a powerful antioxidant known to help in reducing potential risk of cancer of the prostate.

Port vino 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 very well with the mushrooms. This sauce is a brilliant way to change a regular meat and potatoes meal in a romantic dinner, which is certain to impress you and 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 within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang aside.

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