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

--
Bart D. Hull

Tempe, Arizona

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