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

"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

Kate B > wrote:

> 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

Oh, what a lamentable waste of great wine! :-( If you must, any recipe
calling for ruby port (but not tawny) will work...

Victor
vincing :-/