This rich and flavourful sauce is easy to make. Serve over beef, lamb, or pork.
Prep Time: 5 mins • Cook Time: 20 mins • Makes: 6 servings
INGREDIENTS
- 2 tablespoons unsalted butter
- 1 pound fresh mushrooms, shiitake or cremini, stems removed, thickly sliced
- 1/4 cup finely chopped shallots
- 1 cup port wine
- 1 3/4 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1/8 teaspoon dried rosemary
- 1/2 teaspoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons water
DIRECTIONS
- In a large skillet, heat 2 tablespoons butter over medium-high heat until hot. Add the mushrooms and the shallots. Cook and stir until the mushrooms are tender. Remove from skillet. Set aside.
- In the same skillet, add the port wine and bring it to a boil over high heat. Cook for 5 to 7 minutes or until reduced and syrupy. Reduce heat to medium.
- Stir in broth, Worcestershire sauce, tomato paste, rosemary, and mustard. Bring to a boil and then reduce to a simmer.
- In a small bowl, mix together 1 tablespoon of cornstarch with 2 tablespoons of water. Then add to sauce, stirring until the sauce has thickened.
- Return mushrooms to the sauce. Serve sauce over steaks.
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