This is great on any type of steak, but especially beef tenderloin! This just takes a steak to the next step!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the shallots, and cook for 2 minutes to soften slightly. Add the mushrooms, and continue cooking until the mushrooms have released their liquid and are tender. Remove the mushrooms from the skillet and set aside.

    Advertisement
  • Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced and is almost syrupy, 5 to 7 minutes. Whisk in the mustard and beef broth. Dissolve the cornstarch into the water, and whisk into the boiling sauce. Stir until the sauce has thickened, about 30 seconds. Remove the skillet from the heat, and whisk in the remaining 1 tablespoon butter until it has melted into the sauce. Stir the cooked mushrooms back into the sauce and serve.

Nutrition Facts

70.9 calories; 1.7 g protein; 4 g carbohydrates; 10.2 mg cholesterol; 263.5 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/30/2008
Good sauce. Took about 10mins to thicken up after adding the stock. I finished it with a splash of cream instead of the butter. Read More
(18)
12 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/30/2008
Good sauce. Took about 10mins to thicken up after adding the stock. I finished it with a splash of cream instead of the butter. Read More
(18)
Rating: 4 stars
11/30/2008
Good sauce. Took about 10mins to thicken up after adding the stock. I finished it with a splash of cream instead of the butter. Read More
(18)
Rating: 4 stars
03/03/2009
This was an emergency whip up and then I realized I was out of port wine! So I checked the booze cabinet turned upa bottle of madeira so I ended up making madeira sauce and just lighted up a little on the dijon. It was very good. I always like to have some quick and easy sauce recipes in my back pocket to add some life to boring old grilled chicken or pork. This definitely will stay in my recipe box. Read More
(12)
Advertisement
Rating: 5 stars
10/20/2010
I wanted a sauce for lamb chops. Normally I would grill the chops and serve plain but I wanted some extra flavor. This was unbelievable. I didn't measure the mustard but it was much less than the 1/4 cup called for - I wanted to insure I tasted the port with the lamb and didn't want an overwhelming mustard flavor. Other than that kept everything the same. It was yummy! Served with seared lamb chops smashed potatoes and steamed cauliflower. Read More
(6)
Rating: 5 stars
08/22/2011
I was searching the web site for a topper to our grilled steaks. Came across this gem. I didn't have port wine so I used dry white wine. I think any kind of wine will do. Next time I'm going to reduce the mustard in half. This would also go great on top of mashed potatoes. Thanks for this keeper! Read More
(4)
Rating: 5 stars
01/08/2010
I made this sauce on christmas to go with beef tenderloin and it was amazing. Everyone raved about it. Now I did not have any beef broth so instean i made my own with bullion cubes and water and it still turned our great. I would definitely recommend it to anyone Read More
(3)
Advertisement
Rating: 4 stars
10/04/2012
Excellent but had to add maybe 1/4 cup cream to this to make it extra good. Easy and delicious! Read More
(2)
Rating: 4 stars
03/28/2012
great with mashed potato side Read More
(1)
Rating: 4 stars
07/29/2014
Really good! Read More
Rating: 4 stars
01/13/2011
excellent Read More