Seared Filet Tail Steak with Mushroom Marsala Sauce I Can Cook That

Seared Filet Tail Steak with Mushroom Marsala Sauce I Can Cook That Seared Filet Tail Steak with Mushroom Marsala Sauce I Can Cook That mushroom sauce for steak marsala I Thee Cook: Steak Tips with Mushroom Marsala Sauce Sirloin Steak in Marsala Sauce – Drager Farms, LLC. Seared Filet Tail Steak with Mushroom Marsala Sauce I Can Cook That Seared Filet Tail Steak with Mushroom Marsala Sauce I Can Cook That

mushroom sauce for steak marsala Seared Filet Tail Steak with Mushroom Marsala Sauce I Can Cook That Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in your dinner menu, do that 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 would like, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins along with flavor. One portobello mushroom has as much potassium being a banana; potassium plays a huge role in cardiovascular health and has been shown to help regulate blood pressure. Mushrooms may also be full of B vitamins like riboflavin and niacin, and they are full of selenium, a powerful antioxidant proven to help in reducing the risk of cancer of the prostate.

Port wine is a sweet, red dessert wine obtainable 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 well from the mushrooms. This sauce is a brilliant way to show a regular meat and potatoes meal in a romantic dinner, and it is certain to impress your invited guests 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 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 very large skillet over medium-high heat. Stir inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl as well as set aside.

Pour the port in to the skillet, add the bay leaf if desired, and produce with 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 the water, and whisk them to the boiling sauce. Stir until the sauce thickens. Remove the skillet through the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in the sauce.