Ingredients35 m servings 71
- 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.
- 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.
Per Serving: 71 calories; 4 4 1.7 10 264 Full nutrition
ReviewsRead all reviews 9
Good sauce. Took about 10mins to thicken up after adding the stock. I finished it with a splash of cream instead of the butter.
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 ...
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 th...
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 goin...
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 a...
Excellent, but had to add maybe 1/4 cup cream to this to make it extra good. Easy and delicious!