Stockyard Steaks with Mushroom Peppercorn Sauce

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mushroom peppercorn cream sauce for steak Stockyard Steaks with Mushroom Peppercorn Sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with vitamins and minerals along with flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure levels. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and are full of selenium, a powerful antioxidant known to help reduce the chance of prostate type of cancer.

Port wines are a sweet, red dessert wine accessible 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 very well by the mushrooms. This sauce is the perfect way to make an every day meat and potatoes meal into a romantic dinner, and it is certain to impress your friends and relatives 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 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 your 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 shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and set aside.

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