Mushroom Port Wine Sauce
In the same skillet using the oil that remains, sauté mushrooms until tender.
Recipe Summary Mushroom Port Wine Sauce
This is great on any type of steak, but especially beef tenderloin! This just takes a steak to the next step!Ingredients | Butter White Wine Mushrooms3 tablespoons butter (Optional)¼ cup finely chopped shallots1 pound assorted mushrooms, cut into pieces1 cup port wine¼ cup coarse-ground Dijon mustard1 (14 ounce) can beef broth1 tablespoon cornstarch2 tablespoons water1 tablespoon cold butter (Optional)DirectionsMelt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the shallots, and cook for 2 minutes to soften slightly. Add the mushrooms, and continue cooking until the mushrooms have released their liquid and are tender. Remove the mushrooms from the skillet and set aside.Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced and is almost syrupy, 5 to 7 minutes. Whisk in the mustard and beef broth. Dissolve the cornstarch into the water, and whisk into the boiling sauce. Stir until the sauce has thickened, about 30 seconds. Remove the skillet from the heat, and whisk in the remaining 1 tablespoon butter until it has melted into the sauce. Stir the cooked mushrooms back into the sauce and serve.Info | Butter White Wine Mushroomsprep: 15 mins cook: 20 mins total: 35 mins Servings: 12 Yield: 3 cups
TAG : Mushroom Port Wine SauceSide Dish, Sauces and Condiments Recipes, Sauce Recipes,