Mushroom Port Wine Sauce

8 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 35 min

“This is great on any type of steak, but especially beef tenderloin! This just takes a steak to the next step!” - by rosie.salas06

Ingredients

3 tablespoons butter
1/4 cup finely chopped shallots
1 pound assorted mushrooms, cut into pieces
1 cup port wine
1/4 cup coarse-ground Dijon mustard
1 (14 ounce) can beef broth
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional)

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Metric US

Original recipe yields 3 cups

Directions

Melt 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.

Nutrition

Amount Per Serving (12 total)

Calories
71 cal
4%

Carbs
4 g
1%

Based on a 2,000 calorie diet

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Reviews (8)

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Hot Chilli

Nov. 30, 2008

"Good sauce. Took about 10mins to thicken up after adding the stock. I finished it with a splash of cream instead of the butter. ..." See more"

da1bee

Mar. 3, 2009

"This was an emergency whip up and then I realized I was out of port wine! So I checked the booze cabinet, turned upa bottle of madeira, so I ended up making madeira sauce and just lighted up a little..." See more on the dijon. It was very good. I always like to have some quick and easy sauce recipes in my back pocket, to add some life to boring old grilled chicken or pork. This definitely will stay in my recipe box."

J. Nightingale

Oct. 20, 2010

"I wanted a sauce for lamb chops. Normally, I would grill the chops and serve plain, but I wanted some extra flavor. This was unbelievable. I didn't measure the mustard, but it was much less than the..." See more 1/4 cup called for - I wanted to insure I tasted the port with the lamb, and didn't want an overwhelming mustard flavor. Other than that, kept everything the same. It was yummy! Served with seared lamb chops, smashed potatoes, and steamed cauliflower."

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