Steaks with Mushroom Cream Sauce Recipe Taste of Home

Steaks with Mushroom Cream Sauce Recipe Taste of Home mushroom sauce for beef tenderloin mushroom cream cheese sauce for steak Steak Tenderloin In A Mushroom And Blue Cheese Sauce Recipe — Dishmaps Orange Whisk Restaurant and Pattiserie Philippine Primer. mushroom sauce for beef tenderloin Steaks with Mushroom Cream Sauce Recipe Taste of Home

mushroom cream cheese sauce for steak Steaks with Mushroom Cream Sauce Recipe Taste of Home Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in vitamins and nutrients as well as flavor. One portobello mushroom has all the potassium being a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate hypertension. Mushrooms will also be full of B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a strong antioxidant recognized to help reduce the potential risk of prostate cancer.

Port wines are a sweet, red dessert wine obtainable 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 very well through the mushrooms. This sauce is the perfect way to make a day to day meat and potatoes meal in to a romantic dinner, which is likely to impress your friends and relatives 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 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, 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 the large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl as well as set aside.

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