Portobello Port Sauce for Steak

Portobello Port Sauce for Steak

20 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
J. Kenady
Recipe by  J. Kenady

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (20)

Rate This Recipe
KRANEY
15

KRANEY

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

SHADOWMERV
13

SHADOWMERV

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 make it with a mellow flavored wine. But it was great on steak! I'll also slice the mushrooms thicker next time so their flavor and texture doesn't get lost in the sauce.

klml
7

klml

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.

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