Let beef rest before slicing and serving. Serve with port wine sauce. Put shallot, thyme, carrot and port in saucepan, and reduce by half. Add veal stock, and reduce by half again. Strain ...

This recipe includes a rich port wine sauce, worthy of a special meal. 1. Evenly season the meat with the salt. Place the beef on a rack over a rimmed baking sheet. Refrigerate, uncovered ...

With his substantial Douro Valley reds, he likes to serve this hearty beef stew. At his home in Oporto, he intensifies the flavor by using old vintage port in the sauce (along with the sediment in ...

Remove the beef and onion from the skillet and keep warm. 3. Add the stock, wine and cherries to the skillet. Reduce the heat to medium. Cook for 10 minutes or until the sauce is reduced to about ...

Add port and peppercorns, turn heat to medium high and reduce wine to 1/4 cup. Add demi-glaze and when liquid boils, pour through a sieve into a small saucepan. Add currants and reduce sauce to 1/ ...

This recipe includes a rich port wine sauce, worthy of a special meal. Evenly season the meat with the salt. Place the beef on a rack over a rimmed baking sheet. Refrigerate, uncovered ...

Add the beef stock, port wine, red wine and rosemary. Bring to a boil and continue to boil until the liquid is reduced to about 2 cups, about 25 minutes. Strain the sauce through a fine-meshed ...