Port-Cherry Reduction
Makes About 1 Cup, Enough For 1 Recipe Pepper-Crusted Filets Mignons
Ingredients
1-1⁄2 cups port
1⁄2 cup balsamic vinegar
1⁄2 cup dried tart cherries
1 shallot, minced
2 sprigs fresh thyme
1 tablespoon unsalted butter
Salt
Instructions
- Combine port, vinegar, cherries, shallot, and thyme in medium saucepan; simmer over medium-low heat until liquid has reduced to about 1⁄3 cup, about 30 minutes. Set aside, covered.
- While steaks are resting, reheat sauce. Off heat, remove thyme, then whisk in butter until melted. Season with salt to taste; spoon over steak and serve.
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