This is a sauce for steak. It’s particularly delicious with bleu cheese. It’s a gorgeous. Its rich, almost creamy mouth-feel, makes for a complex flavor. But, it isn’t complicated to make. And it’s best when made ahead and it reheats very well. Perfect for entertaining. Your guests will feel pampered.Chocolate and red wine go together extremely well. Think about it…why wouldn’t they? They are the flavors of love…at least they are at our house. And that little bit of Port, takes this to a new level of luscious. This is simple enough for a special weeknight meal.
Mocha-Merlot-Port Wine Sauce with Shallots
- 1 cup finely minced shallots
- 1 teaspoon grated fresh garlic
- 1 tablespoon olive oil
- 1 bay leaf
- 3 cups Merlot or other dry red wine (you may use leftover wine, if you have some)
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon ketchup
- 1/2 cup low-sodium beef broth
- 1/4 cup Ruby Port
- 1 ounce good quality dark bittersweet chocolate (with at least 65% cacao)
Place a heavy-bottomed shallow skillet over medium-high heat. Add the oil, shallots and garlic; stir until the mixture sizzles. Lower the heat to medium and continue cooking until the shallots soften, about 2 minutes. Add the wine, raise the heat to medium-high; simmer until reduced by half. Add the Worcestershire sauce, tomato paste, ketchup and broth. Simmer until reduced by 1/3. Add the port and bring to a simmer; simmer for 2 minutes. Remove from the heat; stir in dark chocolate until melted. Taste and correct the seasoning. Make Ahead: You may make this up to 5 days ahead, cool to room temperature, cover and chill. When ready to serve, reheat gently over low heat. Serve hot. This is excellent drizzled over steak. A crumble with good bleu cheese makes it stellar!
Mocha-Merlot Port Sauce with Shallots Recipe©Marcia Lahens 2021. All rights reserved.