Port Wine Sauce

One evening at The Ambassador Hotel in Chicago, craving some red meat, I ordered their filet mignon. It came very simply presented, sitting in a rich, Port wine reduction. Delicious, and one of those things I just had to try to recreate. The color alone is worth the time and effort to make the sauce. Pour it over, or set your filet in an artfully placed puddle. You’ll think twice about going to a steak house, again. And, once you get the ingredients down, and maybe adjusted to your taste, you’re set to make as much or as little as you like.

INGREDIENTS

1 tsp olive oil
1 Tbsp minced shallots
1 Tbsp minced garlic (optional – I don’t use it)
1 tsp salt
4-5 turns freshly ground black pepper
2 tsp sugar
1 cup Port wine
3 cups dark stock (unsalted beef stock works; I make and use mushroom stock, made from dried mushrooms)

DIRECTIONS

Heat skillet over high heat. Add the oil, and once shimmering, add the shallots, garlic, salt, and pepper.
Sauté for 1 minute.
Stir in the sugar and Port, and bring it to a boil.
Cook for 3 minutes.
Stir in the stock and cook over high heat until it is reduced, and thick enough to coat the back of a spoon.
Remove from heat.

TIPS

This sauce can be used immediately, or covered and refrigerated for up to three days. If stored, reheat before serving.

For a perhaps more refined presentation, strain the sauce through a fine-mesh strainer before use. That will remove the shallot, pieces of garlic, and any larger grains of pepper. Personally, when plating and serving, I like to put a bit of the shallots on the top. Delicious flavor, and not the least bit heavy.