Simple Port Wine Reduction Food

MUSHROOM PORT WINE SAUCE

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the shallots, and cook for 2 minutes to soften slightly. Add the mushrooms, and continue cooking until the mushrooms have released their liquid and are tender. Remove the mushrooms from the skillet and set aside.
• Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced and is almost syrupy, 5 to 7 minutes. Whisk in the mustard and beef broth. Dissolve the cornstarch into the water, and whisk into the boiling sauce. Stir until the sauce has thickened, about 30 seconds. Remove the skillet from the heat, and whisk in the remaining 1 tablespoon butter until it has melted into the sauce. Stir the cooked mushrooms back into the sauce and serve.

RED WINE REDUCTION SAUCE

Steps:

• Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
• Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
• Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE

Steps:

• FOR SAUCE:
• Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
• FOR STEAKS:
• Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
• Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
• Spoon sauce over steaks and serve.

RED WINE JUS

Steps:

• Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
• Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
• Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
• Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.

PORT WINE SAUCE (FOR FILET MIGNON OR PRIME RIB)

Steps:

• First, make the reduction. Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Add the diced shallot and cook untile softened, about five minutes. Then, add all of the port (yes, a whole bottle!), and the thyme sprigs, and bring to a boil over high heat. Watch for the boil, then reduce the heat to maintain a brisk simmer. Cook until the port has reduced to the consistency of corn syrup, about 30 minutes. You should have about 1/2 cup or so including the diced shallot. At the same time, bring the chicken broth to a simmer in a small saucepan. Once it's brought a simmer, turn off the heat, and add the package of porcini mushrooms. Here, you're creating a mushroom-enriched stock that will add a nice earthy base to the sauce. Let the mushrooms soak for 15-20 minutes. with a straining or slotted spoon, lift the porcini to a small bowl. Strain the sooaking liquid through a coffee filter, paper towel or cheesecloth to remove any dirt sediment that came from the porcini mushrooms. Save the stock -- that's what you're going to use in the next step. Add the enriched chicken stock and half of the porcini mushrooms (diced) to the port reduction. (You can use the other half of the porcini mushrooms in a beef or mushroom-cap stuffing.) Bring the sauce to a boil over high heat, then reduce to maintain a brisk simmer. Cook until it's reduced to about 1 1/3 cups, which is about 15 minutes. Strain again through a fine strainer, pressing on the solid mushrooms and shallots. Add salt and pepper to taste. You should have a little over 1 cup of the sauce. The sauce can be refrigerated at this point and held for up to 2 days, if you seal it carefully with plastic wrap. Twenty minutes before plating your dinner, bring the sauce back to a low simmer, stir. In a separate bowl, mix the flour and butter into a paste, then WHISK rapidly into the simmering sauce to thicken it. You'll need to whisk for 2 minutes or so to give the sauce a single consistency. Raise the temperature to a simmer, and maintain that while whisking for 2-3 minutes to remove any flour flavor. Add a teaspoon or so of fine balsamic vinegar, and taste a few times. You're done! Serving options: Can be plated first, with filet mignon beef medalions on top, or poured over steak.

STEAK WITH PORT WINE BALSAMIC REDUCTION

Steps:

• Heat bits of trimmed fat in heavy pan over medium high heat.
• Add shallot and sautee.
• Remove shallot from pan and set aside.
• Heat pan over high heat until very hot.
• Sear steak until dark brown on both sides. This should be enough for medium rare, but if not, or a higher temperature is desired, put in oven at 400 degrees until the desired internal temperature is reached.
• Remove steak from pan.
• Add half of the port to the pan, and bring to a boil. Let boil for 5 seconds, and then use a spatula to scrape the brown bits from the bottom of the pan.
• Add sauteed shallot, the rest of the port and the balsamic vinegar to the pan, and reduce sauce to desired consistency.
• Slice steak and serve with reduction sauce.
• Note: Recommend cast iron pan for this recipe as it maintains heat even when the steak is added, making for a good quick sear.

PORTUGUESE SCALLOPS

Steps:

• Start by patting dry your scallops with paper towel to remove any water excess. Season scallops with salt and pepper.
• Heat 1 tablespoon olive oil in a frying pan over high heat until hot.
• Add half of scallops and cook for 2 minutes on each side or until browned.
• Remove scallops from pan and keep warm. Repeat procedure with the remaining scallops.
• Once your second batch of scallops is out of the pan, stir in port wine and lemon juice, scraping pan to loosen browned bits.
• Add back scallops, add parsley and garlic and sauté for 30 seconds over high heat.

HERB CRUSTED RACK OF LAMB WITH PORT REDUCTION SAUCE

Steps:

• 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
• 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
• 3. Pre-heat oven to 400-degrees.
• 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
• 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
• 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
• 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.

PORT WINE REDUCTION

Steps:

• Add all items except Roux and Butter into a sauce pan, cover and heat over medium heat for approximately 45 minutes.
• Remove vegetables and continue cooking uncovered untill liquid reduces to about a quarter of the volume.
• Mix in a small amount of Roux to slightly thicken sauce, lightly boil for a couple of minutes (should just thinly coat back of spoon).
• Lower heat and add butter to finish sauce (do not let sauce boil after adding the butter).
• Enjoy.

SIMPLE PORT WINE REDUCTION

Steps:

• Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil.
• Continue to boil the mixture until it thickens and reduces to about ½ cup, about 45 minutes.
• Strain through a fine-mesh strainer and let cool.
• Use at room temperature. Makes ½ cup.

BEEF TENDERLOIN WITH PORT-BALSAMIC SAUCE

Steps:

• Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
• Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
• Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.

PORT WINE MUSHROOM SAUCE

Steps:

• In a medium skillet, melt the butter and saute the mushrooms for about 3 minutes, then stir in flour, combining well.
• In another skillet, combine the wine, shallots and vinegar, boiling until thickk, about 3 minutes.
• Reduce heat to medium. Add broth, Worcestershire, tomato paste and rosemary, cooking for 1 minute.
• Add mushroom mixture and cook 3 minutes, stirring constantly, then add mustard to sauce.
• Serve warm.

PORT WINE REDUCTION

Steps:

• Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving.

PORT WINE BALSAMIC FILET MIGNON

Steps:

• Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
• Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
• Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
• Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
• Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
• For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.

LAMB WITH ROSEMARY AND PORT

Steps:

• Mix together the oil and Worcestershire sauce in a bowl, then smear this over the steaks, either with a pastry brush or by dipping the steaks directly into the bowl.
• Heat a heavy-based frying pan over medium-high heat and cook the steaks for about 3 minutes per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person, and less time for their cooking.
• Wrap the steaks in aluminum foil to rest on a warm plate or in a warm place, while you make the sauce. With the pan still on the heat, but turned down low, add the butter and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan.
• Peel and crush or mince the garlic clove and add it to the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Arrange the steaks on serving plates and drizzle them with the sauce.