Tuesday, December 24, 2013

Mushroom and Leek Sauce for Roast Beef


This Mushroom and Leek Sauce turns a Roast Beef dinner into a special occasion meal.
For the Sauce:
  • 2-3 tablespoons butter, divided
  • 1 cup finely chopped mushrooms
  • 3 medium sized leeks, the white and light green part only
  • salt and pepper
  • 2 cup low salt chicken broth
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh thyme
  • 2 cups whipping cream
  • black pepper
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice

  1. Melt 1 tablespoon butter in a frying pan and add the finely chopped mushrooms.
  2. Saute' until mushrooms are soft.  Remove to a bowl and set aside.
  3. Add remaining tablespoon butter to pan and saute' leeks over medium heat adding butter if pan is dry.  Do not brown them.
  4. Add mushrooms back to the pan and pour in chicken broth, rosemary and thyme, and salt if needed.
  5. Simmer on low heat for about 10 minutes or until liquid is reduced by about half
  6. Add cream and black pepper, continuing to simmer for about 20 minutes, stirring occasionally until sauce is reduced to around 2 cups. 
  7. Remove from heat and add Dijon mustard and lemon juice, stir well
  8. Check seasonings, adding salt and pepper if needed.
  9. Serve alongside roast beef. I think it would be great with chicken or fish as well)

5 comments:

  1. This looks scrumptious, even the carrots!!

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  2. Are the leeks finely chopped too or sliced? I have not used them before and am unfamiliar with their texture. Sounds great!

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  3. I cut the leek in half, wash it out and then for this recipe I make several more lengthwise cuts and then slice it finely.

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  4. I know we'd enjoy this, Bev. Yum!

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  5. I made this today to go with a prime rib dinner-DELICIOUS- I was inspired by the photo Thank You

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