Port Wine Sauce Recipe

For a special occasion try mignon with port wine sauce. Refinement and delight at the table!

Ingredients

• 1 tablespoon butter
• 1 small purple onion
• 1 cup balsamic acet
• 1 cup of port wine
• 1 tablespoon of brown sugar
• 2 tablespoons of tomato extract
• ½ cup of broth

Preparation mode

1. Chop the onion very small pieces, but it would be best to process it so as not to be felt in the final sauce.
2. Melt the butter in a small pan and sauté the onion until I soften and wither.
3. Add the balsamic acet and wine, boiling over low heat until it reduces in half.
4. Then add the sugar, extract and broth, boil for another 15 minutes.
5. Check the seasoning if you need to add salt.
6. Check the consistency of the sauce, if it is too liquid, put 1 tablespoon of roux (butter and flour mixed).
7. Serve with Filet Mignon medallions.

Mother Tips

Approximate yield to 6 to 8 portions.

Roux or Beurre Maníé, is the name that occurs, in cooking, to the thickener made with equal parts of flour and butter, and widely used in French kitchen dishes, in sauces, creams and boiled.

For the preparation of the roux the butter must be brought to the fire to melt. Once liquefied, flour or starch is added, always moving to avoid burning. The goal is a pre-placement that loses the raw taste.