Port Wine Marinade Recipes

FLANK STEAK WITH A PORT WINE MARINADE

Steps:

• Whisk together the lemon juice, orange juice, honey, olive oil, port, ginger, and garlic in a large glass or ceramic bowl. Add the flank steak, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks until they are browned on the outside and red in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Slice the steak thinly across the grain before serving.

MUSHROOM PORT WINE SAUCE

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the shallots, and cook for 2 minutes to soften slightly. Add the mushrooms, and continue cooking until the mushrooms have released their liquid and are tender. Remove the mushrooms from the skillet and set aside.
• Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced and is almost syrupy, 5 to 7 minutes. Whisk in the mustard and beef broth. Dissolve the cornstarch into the water, and whisk into the boiling sauce. Stir until the sauce has thickened, about 30 seconds. Remove the skillet from the heat, and whisk in the remaining 1 tablespoon butter until it has melted into the sauce. Stir the cooked mushrooms back into the sauce and serve.

ROAST BEEF TENDERLOIN WITH PORT SAUCE

Steps:

• For beef:
• Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
• For sauce:
• Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
• For roasting:
• Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
• Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
• Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
• WHAT TO DRINK:
• Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.

PORT WINE SAUCE (FOR FILET MIGNON OR PRIME RIB)

Steps:

• First, make the reduction. Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Add the diced shallot and cook untile softened, about five minutes. Then, add all of the port (yes, a whole bottle!), and the thyme sprigs, and bring to a boil over high heat. Watch for the boil, then reduce the heat to maintain a brisk simmer. Cook until the port has reduced to the consistency of corn syrup, about 30 minutes. You should have about 1/2 cup or so including the diced shallot. At the same time, bring the chicken broth to a simmer in a small saucepan. Once it's brought a simmer, turn off the heat, and add the package of porcini mushrooms. Here, you're creating a mushroom-enriched stock that will add a nice earthy base to the sauce. Let the mushrooms soak for 15-20 minutes. with a straining or slotted spoon, lift the porcini to a small bowl. Strain the sooaking liquid through a coffee filter, paper towel or cheesecloth to remove any dirt sediment that came from the porcini mushrooms. Save the stock -- that's what you're going to use in the next step. Add the enriched chicken stock and half of the porcini mushrooms (diced) to the port reduction. (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. Cook until it's reduced to about 1 1/3 cups, which is about 15 minutes. Strain again through a fine strainer, pressing on the solid mushrooms and shallots. Add salt and pepper to taste. You should have a little over 1 cup of the sauce. The sauce can be refrigerated at this point and held for up to 2 days, if you seal it carefully with plastic wrap. Twenty minutes before plating your dinner, bring the sauce back to a low simmer, stir. In a separate bowl, mix the flour and butter into a paste, then WHISK rapidly into the simmering sauce to thicken it. You'll need to whisk for 2 minutes or so to give the sauce a single consistency. Raise the temperature to a simmer, and maintain that while whisking for 2-3 minutes to remove any flour flavor. Add a teaspoon or so of fine balsamic vinegar, and taste a few times. You're done! Serving options: Can be plated first, with filet mignon beef medalions on top, or poured over steak.

PORT WINE MARINADE

Steps:

• Combine all ingredients in a food processor or blender until thoroughly combined.
• Marinade can be stored indefinitely in a covered jar in the refrigerator.

PORT-WINE POT ROAST

Steps:

• Trim fat from pot roast.
• If necessary, cut roast to fit into a 3 1/2 or 4 quart slow cooker.
• Place meat in slow cooker.
• In a small bowl, combine all other ingredients.
• Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
• Place beef on warm platter.
• Cover with aluminum foil and place in preheat 200 degree oven to keep warm while preparing gravy.
• Skim fat from gravy.
• If you want to thicken it, add 2 Tablespoons of water and cornstarch together; blend well.
• Turn crockpot to high and add cornstarch mixture.
• Serve over sliced beef.

PORT WINE SAUCE

Steps:

• In a small saucepan over medium-high heat, bring the wine to a boil with the bay leaf and peppercorns and reduce by three quarters. It should have a syrupy consistency. Strain. Mix in the butter bit by bit, add the vinegar, and season with salt and pepper.
• Variation:
• For a less sweet sauce, add a touch of Veal Stock, Vegetable Stock, or low-salt canned vegetable broth, after reducing.

PORT WINE MARINADE

Steps:

• In a small bowl, combine all ingredients;stir well. Cover and chill.
• Can be used to marinate beef,pork, or lamb

PORT WINE SAUCE

Steps:

• Combine port wine, Sauce Espagnole, demi-glace and black currant jam in a medium sauce pan and bring to a boil. Reduce heat to medium low and simmer until the sauce has been reduced by half, about 30 minutes.

PORT WINE REDUCTION

Steps:

• Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving.

BRAISED DUCK WITH BLACKCURRANT PORT WINE SAUCE

Steps:

• Rinse duck inside and out.Tilt duck to drain any excess liquid from cavity and pat the duck dry inside and out.Remove and discard excess fat from body cavity and neck.Line a roasting pan so that it is slightly elevated from the bottom of the pan.Whisk together the dry rub in a bowl.Brush dark soy sauce all over the duck and coat it evenly.Rub the dry mixture all over and under the duck skin and in cavity.Place the seasoned duck inside an extra-large freezer bag and place in the fridge to marinate overnight.When ready to cook, put oven rack in middle position, preheat oven to 375°F and fill the bottom of the roasting pan rack with 1 cup of water.Roast duck breast side up covered with foil on a rack in a 13" by 9" by 3" roasting pan for the first 30 minutes.Remove the foil after 30 minutes and turn the duck over, using 2 wooden spoons or a large tong.Roast another 30 minutes, uncovered.For the last 30 minutes, continue to roast the duck breast side up until skin is deeply browned and a thermometer inserted into the thickest part of the thigh reads 160°F.Transfer duck to a platter and let rest for 15 minutes before carving.In a saucepan, heat the butter and add flour all at once, whisking vigorously. Then add the port wine, beef stock, blackcurrants and all the drippings from the roast.Turn down heat to low/medium for 5-8 minutes. Continue stirring the sauce until it's thickened and demi-glazed.Place the duck and drizzle the sauce around the plate.Garnish with fresh rosemary sprigs and fresh cut figs around the plate, with microgreens on top.Notes:This dish can be served with vegetable sides with pan-seared asparagus in simple sugar butter and beetroot chips.Pair with Tempranillo or Pinot Noir.Source: By Cecilia in Toronto

PORT WINE SAUCE

Steps:

• Sauté onion, carrot, celery, and tomato paste in 1 Tbsp. butter in a saucepan over medium heat until soft, 5 minutes.
• Deglaze pan with port and wine, scraping up browned bits. Add bay leaves and simmer liquid 5 minutes. Add broth and simmer 8-10 minutes more; strain and wipe pan clean. Return sauce to pan; bring to a boil over high heat.
• Whisk together water and cornstarch until dissolved, then add to boiling sauce, whisking constantly, until thickened. Whisk in jelly and truffle butter; season with salt and pepper. Serve sauce with Beef Wellingtons.
• Make-Ahead Directions: After straining the sauce, you can cover and chill it. Bring the sauce to a boil before adding the remaining ingredients.