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 (for 4 servings):
- 1/4 pound portobello mushrooms, thinly sliced
- 3 tablespoons butter
- 1/2 cup port wine
- 2 tablespoons sour cream
- 1/2 teaspoon cornstarch
- salt and ground black pepper to taste
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.