Grilled Flank Steak with Mushroom Sauce 2½ lb Culinary Confessional

Grilled Flank Steak with Mushroom Sauce 2½ lb Culinary Confessional SIRLOIN STEAK WITH MUSHROOM DIJON CAPER SAUCE « GlutenFree Delightfully Delicious dijon mushroom sauce for steak Piedmontese.com New York Strip Skillet Steaks With Dijon Mushroom Sauce Recipe Dianas Kitchen Everyday Recipes for Home Cooks. SIRLOIN STEAK WITH MUSHROOM DIJON CAPER SAUCE « GlutenFree Delightfully Delicious Grilled Flank Steak with Mushroom Sauce 2½ lb Culinary Confessional

dijon mushroom sauce for steak Grilled Flank Steak with Mushroom Sauce 2½ lb Culinary Confessional Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for your dinner menu, make this happen 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 kind of mushroom you'd like, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are rich in minerals and vitamins in addition to flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance and can help regulate hypertension. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and so are loaded with selenium, an effective antioxidant proven to help reduce potential risk of cancer of prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a fantastic way to show an everyday meat and potatoes meal into a romantic dinner, and is sure 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, 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 a large skillet over medium-high heat. Stir in 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 as well as set aside.

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