Best Simple Port Wine Reduction Recipes

PORT WINE SAUCE RECIPE

Steps:

• Melt the butter in a saucepan and sauté the shallots briefly until translucent (approximately 3 minutes).
• Deglaze with the Port and red wines and reduce until most of the wine has cooked off, (approximately 5 - 6 minutes)
• Add the demi glace, salt, pepper, bay leaf, and thyme and simmer for approximately 5-6 minutes (or until the sauce has thickened).
• Strain the sauce, add the heavy cream (if desired), and return to a simmer for a few minutes and serve.
• The optional heavy cream gives the sauce a richer color and additional flavor.

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:

• 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.

FILET MIGNON WITH A RED WINE REDUCTION

Steps:

• Cut fat off filet mignon steaks. Place steaks in large bowl/pan/plate/platter.
• Drizzle 1 tablespoon of balsamic vinegar on each steak. Flip steaks over and drizzle the other tablespoon of balsamic vinegar.
• Sprinkle the salt, pepper, and sugar on both side of steaks. Let the steaks sit for 10 minutes at room temperature.
• Pour red wine into sauce pan over high heat. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Wait until wine becomes thick and syrupy. Turn off heat.
• Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove.
• Drizzle 2 tablespoons of extra virgin olive oil over steaks.
• Sear steaks 1 or 2 minutes on each side on pan. Pour red wine reduction over steaks while cooking. I used a spoon to do this in moderation and avoid getting too much red wine in there.
• Place pan with steaks into the oven. Let them cook for 8-10 minutes. This will make your steak brown on the outside and pink on the inside (depending on the thickness of the steak and power of the oven). Try cutting a steak with your knife to check the inside.
• Remove the pan from the oven and let steaks sit in the pan for 5 minutes to let them soak the juices inches.
• Serve steaks on plate. Take a spoon and drizzle the juice from the pan over your steaks. Make sure to get a lot of juice on there! Enjoy!
• PS - I served these with cheddar and bacon mashed potatoes. Also try potatoes au gratin or steak fries!

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 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.

PORK TENDERLOIN WITH PORT SAUCE

Steps:

• Heat oil in a medium, heavy-bottomed skillet over high heat.
• Pat pork dry, and season with salt and pepper.
• Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
• Transfer to a warm platter; set aside.
• Remove skillet from heat.
• Discard fat, and add port; return skillet to heat.
• Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
• Continue cooking until sauce is reduced to about 2 tablespoons.
• Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
• Whisk in butter, a little at a time, gently shaking pan while whisking.
• Stir in vinegar.
• Taste, and adjust for seasoning.
• Spoon sauce over pork, and serve immediately.