"Kate B" wrote in message
nk.net...
I bought some fairly pricey "vintage port" for a special dish a few weeks
ago. We're doing herb and pepper crusted roast beef tenderloin for
Christmas and stuffed butterflied leg of lamb for Christmas Eve. I hate
to
let this port go to waste but I am not a fan of sweeter wines to sip on
and
was hoping to use the port wine for making some kind of sauce to accompany
one or the other of the meats. Looking through a few of my cook books
most
port wine recipes seem to specify "tawny" or "ruby" port. I was wondering
if anyone had a really excellent recipe for a port wine sauce using a good
quality vintage port to accompany beef, preferably, or lamb (I've
tentatively decided to make a olive brine and lamb glace reduction sauce
for
the lamb but that isn't written in stone).

We're having black truffle risotto to accompany the beef.

TIA

Kate


Oh Kate, *please* don't waste vintage port on a sauce...send it to ME!!!

Stace