BEEF TENDERLOIN IN MUSHROOM PORT SAUCE
Steps:
- Gather the ingredients.
- Preheat oven to 425 F.
- Combine olive oil, garlic, salt, and pepper. Press evenly into surface of beef.
- Heat a large nonstick skillet over medium-high heat until hot. Brown beef evenly on all sides to sear.
- Transfer to rack in a shallow roasting pan. Insert meat thermometer so tip is centered in the thickest part of the roast, not resting in fat. Do not add water or cover. Roast in preheated oven about 30 to 35 minutes for medium-rare to medium doneness.
- Meanwhile, in the same skillet, heat 1 1/2 tablespoons butter over medium-high heat until hot. Add half of the mushrooms and the shallots. Cook and stir until mushrooms are tender. Remove from skillet. Repeat with remaining butter and mushrooms. Set aside.
- In the same skillet, bring port wine to a boil over high heat. Cook 5 to 7 minutes or until almost syrupy (reduced to about 2 tablespoons). Stir in broth, mustard, and cornstarch mixture. Cook until slightly thickened and bubbly, stirring occasionally. Return mushrooms to the sauce.
- Remove roast from oven when meat thermometer registers 135 F. Transfer roast to a carving board. Tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 F for medium rare).
- Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce . Serve with roast.
- Enjoy!
Nutrition Facts : Calories 864 kcal, Carbohydrate 8 g, Cholesterol 208 mg, Fiber 1 g, Protein 58 g, SaturatedFat 26 g, Sodium 1124 mg, Sugar 3 g, Fat 65 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
PORT WINE SAUCE (FOR FILET MIGNON OR PRIME RIB)
Deliciously sweet and rich, this has echoes of a beef demiglace sauce, but takes less time to make. The sauce (before the final thickening step) can be made a day or two in advance and refrigerated. This is not an inexpensive sauce to make, so for me, it's a special-occasion sauce, but well worth it. Adapted from a recipe in Fine Cooking magazine.
Provided by stevemur
Categories Main Dish
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- First, make the reduction. Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Add the diced shallot and cook untile softened, about five minutes. Then, add all of the port (yes, a whole bottle!), and the thyme sprigs, and bring to a boil over high heat. Watch for the boil, then reduce the heat to maintain a brisk simmer. Cook until the port has reduced to the consistency of corn syrup, about 30 minutes. You should have about 1/2 cup or so including the diced shallot. At the same time, bring the chicken broth to a simmer in a small saucepan. Once it's brought a simmer, turn off the heat, and add the package of porcini mushrooms. Here, you're creating a mushroom-enriched stock that will add a nice earthy base to the sauce. Let the mushrooms soak for 15-20 minutes. with a straining or slotted spoon, lift the porcini to a small bowl. Strain the sooaking liquid through a coffee filter, paper towel or cheesecloth to remove any dirt sediment that came from the porcini mushrooms. Save the stock -- that's what you're going to use in the next step. Add the enriched chicken stock and half of the porcini mushrooms (diced) to the port reduction. (You can use the other half of the porcini mushrooms in a beef or mushroom-cap stuffing.) Bring the sauce to a boil over high heat, then reduce to maintain a brisk simmer. Cook until it's reduced to about 1 1/3 cups, which is about 15 minutes. Strain again through a fine strainer, pressing on the solid mushrooms and shallots. Add salt and pepper to taste. You should have a little over 1 cup of the sauce. The sauce can be refrigerated at this point and held for up to 2 days, if you seal it carefully with plastic wrap. Twenty minutes before plating your dinner, bring the sauce back to a low simmer, stir. In a separate bowl, mix the flour and butter into a paste, then WHISK rapidly into the simmering sauce to thicken it. You'll need to whisk for 2 minutes or so to give the sauce a single consistency. Raise the temperature to a simmer, and maintain that while whisking for 2-3 minutes to remove any flour flavor. Add a teaspoon or so of fine balsamic vinegar, and taste a few times. You're done! Serving options: Can be plated first, with filet mignon beef medalions on top, or poured over steak.
Nutrition Facts : Calories 219 calories, Fat 4.01254857351144 g, Carbohydrate 16.5146861931416 g, Cholesterol 9.540625 mg, Fiber 1.65538744188489 g, Protein 4.35358597350595 g, SaturatedFat 2.39638631787888 g, ServingSize 1 1 Serving (487g), Sodium 634.507291837236 mg, Sugar 14.8592987512567 g, TransFat 0.281196417622924 g
FILET MIGNON WITH MUSHROOM RED WINE SAUCE
Steps:
- Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
- In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
- Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
- Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
- Spoon the sauce over the steaks and serve.
STEWED EXOTIC MUSHROOMS WITH GNOCCHI PORT WINE SAUCE
Provided by Food Network
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Saute mushrooms in 1 tablespoon olive oil in large pan over high heat. Undercook slightly. Remove mushrooms from pan, lower heat and add shallot and garlic. Add port wine and reduce to half. Add strained mushroom stock and bring to boil. Add mushrooms and cream and simmer 5 to 10 minutes. Add rest of ingredients and season to taste
- Bring above ingredients and 2 quarts of cold water to a boil. Simmer 30 minutes.
PEPPER STEAK WITH PORT-WINE MUSHROOM SAUCE
Make and share this Pepper Steak With Port-Wine Mushroom Sauce recipe from Food.com.
Provided by bmcnichol
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make Port-Wine Mushroom Sauce combine mushrooms and flour in a bowl and toss well.
- Combine wine, shallots, and vinegar in a medium skillet.
- Bring to a boil and cook until thick.
- Reduce heat to medium.
- Add broth, Worcestershire, tomato paste, and rosemary and cook 1 minute.
- Add mushroom mixture and cook 3 minutes, stirring constantly.
- Stir in mustard.
- Keep sauce warm.
- Sprinkle steaks with peppercorns and salt.
- Heat a nonstick skillet over medium-high heat.
- Add steaks and cook 3 minutes on each side or until desired degree of doneness.
- Serve Port-Wine Mushroom Sauce over steaks.
PROFITEROLES WITH PORT-WINE MUSHROOMS
Provided by Craig Claiborne And Pierre Franey
Categories project, appetizer
Time 25m
Yield 24 filled cream puffs
Number Of Ingredients 9
Steps:
- Melt the butter in a skillet and add the shallots. Cook briefly, stirring.
- Add the mushrooms, lemon juice, salt and pepper to taste. Cook, stirring, until the liquid evaporates. Add the wine and cook until it is almost wholly evaporated.
- Add the cream and cook down about 10 minutes or until the mixture is reduced to two cups.
- Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.
PORT-WINE MUSHROOM SAUCE
From Cooking Light. Serving size: 1/4 cup. Per serving: 69 calories, 0.2 g fat, 3.8 g protein, 0.5 g fiber, 8.4 g carb, 0 mg cholesterol. May use with beef, lamb, venison, or pork.
Provided by ratherbeswimmin
Categories Sauces
Time 37m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add mushrooms and flour to a bowl; toss well.
- In a medium skillet, combine wine, shallots, and vinegar; bring to a boil, cook about 3 minutes or until thick.
- Reduce heat to medium; add in broth, Worcestershire sauce, tomato paste, and rosemary; cook 1 minute.
- Add mushroom mixture; cook 3 minutes, stirring constantly.
- Stir in mustard.
Nutrition Facts : Calories 82.8, Fat 0.4, Cholesterol 0.2, Sodium 193.8, Carbohydrate 14.5, Fiber 1.3, Sugar 4.2, Protein 1.9
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