Portobello Port Sauce for Steak

Portobello Port Sauce for Steak 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.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 10 mins

    TOTAL : 15 mins

    SERVING : 4

    YIELD : 4 servings

  • 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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Per Serving: 125 calories; protein 1g; carbohydrates 2.9g; fat 10.2g; cholesterol 26.1mg; sodium 68.3mg.