Portobello Port Sauce for Steak

Portobello Port Sauce for Steak

21

"Portobello mushrooms and port wine sauteed with sour cream and butter, to be served over pan grilled beef fillets or tenderloin. You can start this in the pan the steak was cooked in, and incorporate the steak drippings into the sauce."

Ingredients

15 m {{adjustedServings}} servings
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Directions

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  1. Heat butter in a large heavy skillet over medium-high heat. Saute mushrooms until soft and lightly browned, about 2 minutes. Stir in port wine, and let simmer for 2 minutes; remove from heat. In a small bowl, mix together sour cream and cornstarch. Stir into mushroom mixture until smooth. Return to heat, and stir until thickened and smooth. Season to taste with salt and pepper.
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Reviews

21
  1. 25 Ratings

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Kind of a sweet sauce, but great! Really good on steak! Thanks for the recipe!

This recipe was wonderful - very french gourmet. I added sliced onion and doubled the recipe. I did add more sour cream at the end because I thought the wine was overpowering. Next time I'll ...

Very Good! Used dehyrated portobello mushrooms (re-hydrated), substituted the sour cream for half & half cream and added shallots. Worth doubling the liquids next time to make it more saucy.