"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