Serving options: Can be plated first, with filet mignon beef medalions on top, or poured over steak. NOTESĬopy Port Wine Sauce (for Filet Mignon or Prime Rib)ġ bottle tawny port (750 ml or 3 1/4 cups) Add a teaspoon or so of fine balsamic vinegar, and taste a few times. Raise the temperature to a simmer, and maintain that while whisking for 2-3 minutes to remove any flour flavor. You'll need to whisk for 2 minutes or so to give the sauce a single consistency. In a separate bowl, mix the flour and butter into a paste, then WHISK rapidly into the simmering sauce to thicken it. Twenty minutes before plating your dinner, bring the sauce back to a low simmer, stir. The sauce can be refrigerated at this point and held for up to 2 days, if you seal it carefully with plastic wrap. You should have a little over 1 cup of the sauce. Strain again through a fine strainer, pressing on the solid mushrooms and shallots. Cook until it's reduced to about 1 1/3 cups, which is about 15 minutes. (You can use the other half of the porcini mushrooms in a beef or mushroom-cap stuffing.) Bring the sauce to a boil over high heat, then reduce to maintain a brisk simmer. Save the stock - that's what you're going to use in the next step.Īdd the enriched chicken stock and half of the porcini mushrooms (diced) to the port reduction. Strain the sooaking liquid through a coffee filter, paper towel or cheesecloth to remove any dirt sediment that came from the porcini mushrooms. with a straining or slotted spoon, lift the porcini to a small bowl. Let the mushrooms soak for 15-20 minutes. Here, you're creating a mushroom-enriched stock that will add a nice earthy base to the sauce. Once it's brought a simmer, turn off the heat, and add the package of porcini mushrooms. You should have about 1/2 cup or so including the diced shallot.Īt the same time, bring the chicken broth to a simmer in a small saucepan. Cook until the port has reduced to the consistency of corn syrup, about 30 minutes. Watch for the boil, then reduce the heat to maintain a brisk simmer. Then, add all of the port (yes, a whole bottle!), and the thyme sprigs, and bring to a boil over high heat. Add the diced shallot and cook untile softened, about five minutes. Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Last night I made the Port & Stilton Pate and the Roast Lamb – which was OMG soooo good! I will definitely be making that recipe again for sure.First, make the reduction. So if you are thinking Port might make a great present (more Father’s Day ideas for wine-loving Dads here) for Dad, why not take it up a notch and cook him lunch or dinner with a Port inspired menu? I am sure you’ll earn a few extra brownie points! Wine Folly has actually put together a great infographic on the different styles of Port wine which you can find at the end of this post. In terms of matching Port with food, it typically goes well with strong cheese (like blue cheese in particular and also strong cheddars), chocolate & desserts and sweet/smokey meats.Typically flavours include raspberries, blackberries, caramel, chocolate and baking spices.If kept in a cool, dark place after opening, you can keep it typically up to 28 days.Port is a sweet, rich fortified wine from Portugal.So before I get stuck into what I made and the port wine recipes, here are some quick facts on Port: Unfortunately we weren’t able to visit Cockburn’s but we definitely visited a number of other Port houses where we tasted and learnt a lot about what was in our glasses. That was until we visited Porto, the home of Port wine, in Portugal back when we were backpacking in 2011. Spittoon and I were never real big fans of port or fortified wine (as it’s called if it doesn’t come from Portugal). The apple obviously doesn’t fall far from the tree does it! Mr. My Dad is a big fan of Port, actually he’s just a big fan of wine in general. However I take full responsibility for how awesome my dishes were! This year to help celebrate Father’s Day, I have teamed up with Dan Murphy’s & Cockburn’s (pronounced co-burn’s) to try their 2011 Cockburn’s Late Bottle Vintage Port and also cook with it! I was supplied with a sample bottle, alongside a Woolies gift card to purchase all my ingredients. And to help inspire you, especially if the Dad you’re spoiling is a bit of a wino, I have some imPORTant tips for you! Father’s Day is fast approaching (first Sunday in September every year!).
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