Steak au Poivre in a Creamy Mushroom Wine Sauce

Steak au Poivre in a Creamy Mushroom Wine Sauce Creamy Mushroom Gravy Recipe Chowhound creamy mushroom gravy sauce for steak Steaks with Bourbon Cream Mushroom Sauce Savory Spicerack Steaks with Bourbon Cream Mushroom Sauce Savory Spicerack. Creamy Mushroom Gravy Recipe Chowhound Steak au Poivre in a Creamy Mushroom Wine Sauce

creamy mushroom gravy sauce for steak Steak au Poivre in a Creamy Mushroom Wine Sauce Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine a couple of varieties for the gourmet touch.

 

Mushrooms are rich in nutrients and vitamins and also flavor. One portobello mushroom has all the potassium being a banana; potassium plays an important role in cardiovascular health insurance is shown to help regulate blood pressure. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and so are packed with selenium, an effective antioxidant known to help in reducing the chance of cancer of prostate.

Port vino is a sweet, red dessert wine accessible 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 well from the mushrooms. This sauce is a fantastic way to show an every day meat and potatoes meal in to a romantic dinner, and 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 even 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 inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl and set aside.

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