Blackberry Sage Sauce For Steak |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From the Earth to the Table by John Ash with Sid Goldstein. Makes 1 1/2 cups sauce. Serve with grilled meats and game birds. Double the recipe and store the rest because it takes a while to reduce. Ingredients:
1 tbs olive oil |
1/3 cup chopped shallots or green onions, white part only |
1 cup chopped cremini mushrooms |
2 cups hearty red win |
1/2 cup sweet port |
5 cups chicken or beef stock |
2 cups fresh or frozen blackberries |
1/4 cup coarsely chopped fresh sage |
1 tbs honey |
kosher or sea salt and freshly ground pepper |
Directions:
1. In a saucepan, heat the olive oil and saute the shallots and mushrooms until lightly browned.
2. Add the wine, port, stock, blackberries, and sage and reduce, uncovered, over high heat until the sauce has thickened lightly, and coats the back of a spoon. This could take 40 minutes or so. Strain through a fine-mesh strainer, pressing on the solids. Season to taste with honey, salt and pepper. The sauce may be made ahead and stored, covered, in the refrigerator for up to 5 days or frozen for up to 6 months.
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