Portobello Port Sauce for Steak

18 Reviews

Prep: 5 min
Cook: 10 min
Ready In: 15 min

“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.” - by J. Kenady

Ingredients

1/4 pound portobello mushrooms, thinly sliced
3 tablespoons butter
1/2 cup port wine
2 tablespoons sour cream
1/2 teaspoon cornstarch
salt and ground black pepper to taste

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Original recipe yields 4 servings

Directions

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 (18)

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KRANEY

Aug. 29, 2002

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

SHADOWMERV

Feb. 25, 2005

"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 i..." See moret 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

Oct. 9, 2009

"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...." See more"

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