Best Simple Port Wine Reduction Recipes

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.

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.

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.