Our favorite special occasion meat is steak, but not any kind of steak, beef tenderloin steak. It's where the filet mignon cut comes from and is just melt-in-your-mouth when cooked to perfection. This Valentine's Day, we decided to change it up by simply making a new sauce to serve with it. Our favorite has been a Madeira sauce, but Mr. Max bought a 2006 Viognier Port wine as the result of a final stop on a Napa wine tour, and we've never opened it. Since then, we've learned through other tasting opportunities, we aren't very fond of the sweetness of Port wine by itself. Instead of drinking it as a dessert wine, we decided to cook with it, creating a delicious and decadent sauce - more simple than you think! With only a handful of ingredients, about 15 minutes of your time, you will transform ordinary into awesome.
Click here for my recipe's nutritional information calculated at SparkRecipes.com. Serving size is equivalent to 1 tbsp.
- 1/4 cup shallot, minced
- 1 tbsp. butter
- 3/4 cup Port wine
- 2 sprigs fresh thyme
- 1 1/2 oz. Demi-Glace (veal or beef flavored)
- 5 oz. water
Now, meet the Port.
Add the Port to de-glaze the pan and let reduce by half, staying on medium heat. Add in the thyme sprigs so that they may permeate flavor into the reduction. This will take about 10 minutes.
The key to a perfect steak sauce is the demi-glace. You can find them in small packages like this, they are typically located in the same isle as oils and marinades and are around $4 but oh so worth it. Add the contents of the demi-glace to the reduction and turn up the heat just a bit.
Whisk until blended.
At this point, your sauce will be nice and thick. I decided to add in some water to dilute just a bit and make it more saucy. This worked like a charm and didn't add any unneeded calories. Keep on low heat until you are ready to serve. Spoon over steak and enjoy!