Sirloin Steak with Mushroom Sauce Salu Salo Recipes

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recipe for beef steak with mushroom sauce Sirloin Steak with Mushroom Sauce Salu Salo Recipes Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you wish, or combine a couple of varieties for a gourmet touch.

 

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

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is the perfect way to make an everyday meat and potatoes meal into 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 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, 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 in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl and set aside.

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