Steak with mushroom sauce

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how to do steak with mushroom sauce Steak with mushroom sauce Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for a dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a few varieties for a gourmet touch.

 

Mushrooms are rich in minerals and vitamins in addition to flavor. One portobello mushroom has as much potassium as a banana; potassium plays a crucial role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are full of selenium, a powerful antioxidant proven to help reduce potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a fantastic way to turn an every day meat and potatoes meal into a romantic dinner, and is also guaranteed to impress your invited guests if serving a large group.

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 very large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl and set aside.

Pour the port into 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 begins to reduce and accept a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch in the water, and whisk them in to the boiling sauce. Stir until the sauce thickens. Remove the skillet from your heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.