143625 portabella port sauce for steak Recipes

duck breast halves or 1 12-to 16-oz half, chilled butter, divided, chopped shallot (about 1 large), low-salt chicken broth, halved pitted sweet red cherries, fresh or frozen, thawed, tawny port, orange blossom honey

butter, chopped onions, garlic cloves, minced, grated orange peel, dried sage leaves, dried thyme, canned low-salt chicken broth, cranberry juice cocktail, fresh or frozen (unthawed ) cranberries (about 8 oz), sugar, tawny port, cornstarch, salt, ground black pepper, pork tenderloins , excess fat trimmed, vegetable oil

olive oil or 2 tbsp vegetable oil, pork tenderloin, silver skin removed , and sliced crosswise into 1 inch pieces, coarse salt, fresh ground black pepper, port wine, chicken stock, unsalted butter, red wine vinegar , plus more to taste if desired

ruby port, dried cherries, raspberry jam, dijon mustard, pork tenderloin , sliced into 16 medallions, canola oil, salt and pepper, butter, fresh parsley (to garnish )

ruby port, cinnamon stick, broken n half, dried cranberries, fresh cranberries, water, sugar

duck breast halves, olive oil, fresh thyme, minced, garlic powder, paprika, salt & pepper, beef stock or 1 cup beef broth, chicken stock or 1 cup chicken broth, butter, shallot, minced, port wine, fig preserves, flour

duck breasts (i live near france so i buy magret they are larger than regular breasts so choose ones of a nice siz), garlic clove, bruised, thyme leaves, orange , zest of, port wine, red currant jelly, blueberries, dijon mustard, cornflour, olive oil, red onion, finely chopped, garlic clove, crushed, butter, baby spinach leaves, potatoes, coarsely grated, onion, finely chopped, garlic clove, crushed, butter

center cut pork loin, salt, pepper, rosemary, minced garlic, olive oil, low sodium beef broth (canned ), port wine

fresh cranberries, port wine, sugar, orange juice, grated orange zest, fresh gingerroot, red currant jelly

unsalted chicken stock (or canned broth), pitted dried cherries, boneless duck breast halves, salt , to taste, fresh ground pepper , to taste, shallot, minced, port wine (i used ruby port), chicken demi-glace, unsalted butter, at room temperature, cut into small pieces

unsalted butter, firm medium bartlett pears (about 25 oz total), cored, peeled, quartered, pork tenderloin , sliced into twelve 1/2-inch-thick medallions, all purpose flour, canned low-salt chicken broth, tawny port, whole grain dijon mustard, dijon mustard

fresh parsley sprigs, fresh thyme sprigs, bay leaf, shallots, peanut oil, ruby port, a 750-ml. bottle dry red wine such as cotes du rhone, veal stock, freshly ground black pepper, six 1/4-inch-thick boneless beef top loin (strip) steaks** (each about 5 oz)

wild rice, water, salt, red onion, drained dried tomatoes packed in oil (about 2 1/2 oz), shallot, fresh parsley leaves, fresh turkey sausage links (about 6 oz total ), vegetable oil, two 1 1/4-lb cornish hens, unsalted butter, tawny port, chicken broth, arrowroot, water

a 12-oz bag of cranberries , picked over, sugar , or to taste, tawny port, freshly grated lemon zest, fresh lemon juice , or to taste

whipping cream, whole milk, unsalted butter, bittersweet or semisweet chocolate, chopped, tawny port

boneless skinless chicken breast halves, salt, black pepper, olive oil, sliced cremini mushrooms, ruby port, reduced-sodium chicken broth, all-purpose flour, garlic cloves, minced, dried thyme

chicken breast fillets, plain flour , to coat, salt and pepper, to taste, butter, water, dry white wine or 2/3 cup chicken stock, port wine or 1/3 cup grape juice, chicken stock cube, crumbled, thickened cream

olive oil, garlic cloves, minced, salt, fresh coarse ground black pepper, well-trimmed beef tenderloin , center cut, butter, mixed fresh mushrooms, stems removed and cut in half if large (shiitake,cremini and oyster), chopped shallot, good port wine, ready-to-serve beef broth, coarse-grain dijon-style mustard, cornstarch , dissolved in 2 tbsp. water, butter, softened (optional)