Port Wine Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pan drippings from browning beef
2 oz. baby portabella mushrooms
3 tablespoons butter, divided
1 medium shallot, finely chopped
2 cups port wine
2 rosemary sprigs
1/2 teaspoon salt, or to taste
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Directions: |
Directions:Coarsely chop the mushrooms. Using the same skillet from browning the meat, add 1 tablespoon butter, shallots and chopped mushrooms. Sauté over medium heat until shallots are translucent, about 2 minutes. Add port wine, scraping up any brown bits in the pan. Add the rosemary and bring to a boil. Cook uncovered until sauce is reduced by about half to approximately 1 cup. Add salt and taste for seasoning. Strain through a fine-meshed sieve into a small saucepan, pressing firmly on solids. Discard solids. Heat sauce over medium heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Keep warm until serving. |
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Preparation
Time: |
Preparation
Time:10 minutes |
Personal
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Personal
Notes: Port wines are always in my wine cabinet. Usually there's a domestic bottle that I use for cooking, a bottle or two of LBV (Late Bottled Vintage), a glass of which makes my day complete, and a 1999 Vintage Port that I'm saving to toast my first great grandchild, God willing. Gigi's not a fan except for an occasional glass of chilled White Port. However, the rest of my family can drain my supply at the drop of a hat. I love cooking with Port. It adds a touch of sweetness to tomato sauces and pot roasts along with being the prime ingredient for this sauce that's pairs perfectly with a thick rib eye steak or fillet.
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