How to make a Port reduction sauce....
 

I had the luck of finding this excellent restaurant in a old
mining hotel in Bisbee, AZ and had a New York strip with a
Port wine reduction sauce. It was awesome! I figure a 4 star
chef must have decided to hide out in middle of nowhere
Arizona and just couldn't keep his cooking to himself.
(Bisbee is just a few miles from Tombstone, AZ. OK Corral
stuff, pardners!)

How can I make a similar sauce? I checked on foodtv.com and
it just says to boil a bottle of Port down to syrup
consistency. I tried that and ended up with a burnt gooey
mess with the lowest simmer on my electric stove.

Do I need to add gelatin or some other thickening agent?
What might I marinate the steak with to enhance this flavor
and tenderize the meat. (Arizona meat tends to be tough,
alot of it is free range stuff.)

Suggestions?

Thanks
Bart

--
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Tempe, Arizona

Check http://www.inficad.com/~bdhull/engine.html
for my Subaru Engine Conversion
Check http://www.inficad.com/~bdhull/fuselage.html
for Tango II I'm building.

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How to make a Port reduction sauce....
 

Bart D. Hull wrote:

> I had the luck of finding this excellent restaurant in a old mining
> hotel in Bisbee, AZ and had a New York strip with a Port wine reduction
> sauce. It was awesome! I figure a 4 star chef must have decided to hide
> out in middle of nowhere Arizona and just couldn't keep his cooking to
> himself. (Bisbee is just a few miles from Tombstone, AZ. OK Corral
> stuff, pardners!)
>
> How can I make a similar sauce? I checked on foodtv.com and it just says
> to boil a bottle of Port down to syrup consistency. I tried that and
> ended up with a burnt gooey mess with the lowest simmer on my electric
> stove.
>
> Do I need to add gelatin or some other thickening agent?
> What might I marinate the steak with to enhance this flavor and
> tenderize the meat. (Arizona meat tends to be tough, alot of it is free
> range stuff.)
>
> Suggestions?

Melt some butter in a saucepan and sauté 1/4 C minced shallots until
they just begin to brown. Dump on 2 C port wine and reduce. Reducing
between half and three quarters should get you to the right
consistency. Strain.

You shouldn't need any thickeners. I'm not sure why yours ended up
burnt. It sounds like you reduced it too much.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

How to make a Port reduction sauce....
 

On Tue, 06 Dec 2005 06:59:10 GMT, Reg > wrote:

>Bart D. Hull wrote:
>
>> How can I make a similar sauce? I checked on foodtv.com and it just says
>> to boil a bottle of Port down to syrup consistency. I tried that and
>> ended up with a burnt gooey mess with the lowest simmer on my electric
>> stove.
>
>You shouldn't need any thickeners. I'm not sure why yours ended up
>burnt. It sounds like you reduced it too much.

Bart, you might try doing the reduction in a double boiler. It'll
take awhile, but the port shouldn't burn if you use this method.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

How to make a Port reduction sauce....
 

"Bart D. Hull" > wrote in message
...
>I had the luck of finding this excellent restaurant in a old mining hotel in
>Bisbee, AZ and had a New York strip with a Port wine reduction sauce. It was
>awesome! I figure a 4 star chef must have decided to hide out in middle of
>nowhere Arizona and just couldn't keep his cooking to himself. (Bisbee is just
>a few miles from Tombstone, AZ. OK Corral stuff, pardners!)
>
> How can I make a similar sauce? I checked on foodtv.com and it just says to
> boil a bottle of Port down to syrup consistency. I tried that and ended up
> with a burnt gooey mess with the lowest simmer on my electric stove.
>
> Do I need to add gelatin or some other thickening agent?
> What might I marinate the steak with to enhance this flavor and tenderize the
> meat. (Arizona meat tends to be tough, alot of it is free range stuff.)
>
> Suggestions?
>
> Thanks
> Bart


Sure start with this:

1 1/2 cups dry red wine
3/4 cup tawny Port
9 tablespoons butter, cut into pieces

Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes.
Remove from heat. Add butter; whisk just until melted. Season with salt and
pepper.


Dimitri