Port

Port is a perfect complement to meat sauce recipes as well as desserts.

Recipes

Filet Mignon with Port Wine Glaze

Ingredients:

• 2 filets mignons, each about 1 1/4 inches thick
• 1/2 cup Tawny Port
• 1/4 cup red-wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 1/2 teaspoons olive oil
  

Method:

Pat filets dry and season with salt and pepper. In a small bowl whisk together Port, vinegar, and mustard until combined well.

In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook filets 4 minutes. Turn filets and cook 4 minutes more for medium-rare. Transfer filets to a warm platter. Pour Port mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons. Serve filets with glaze.

Can be prepared in 45 minutes or less. Serves 2.

Roast Turkey with Port Wine Gravy

Ingredients:

Turkey Broth

• 1 tablespoon vegetable oil
• 1 pound turkey wings, backs or necks
• Neck and giblets from 14- to 16-pound turkey
• 1 large onion, chopped
• 6 cups water
• 2 celery stalks with leaves, chopped
• 3 fresh parsley sprigs
• 1 bay leaf

Turkey

• 1 14- to 16-pound turkey
• 1 1/2 tablespoons minced fresh rosemary or 1 1/2 teaspoons dried,
   crumbled
• 1 1/2 tablespoons minced fresh tarragon or 1 1/2 teaspoons dried,
   crumbled
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper
• 1/2 large onion, cut into chunks
• 1/2 cup (1 stick) butter, room temperature

Gravy

• 6 tablespoons all purpose flour
• 1/4 cup whipping cream
• 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried, crumbled
• 1/4 teaspoon (generous) minced fresh tarragon or 1/4 teaspoon dried, crumbled
• 1/4 cup Port
• Salt and pepper

Method:

For broth:
Heat oil in heavy large saucepan over medium heat. Add turkey wings, neck and onion. Cook until brown, about 15 minutes. Add giblets and remaining ingredients. Bring to boil, skimming surface occasionally. Reduce heat to low, cover partially and cook until liquid is reduced to 5 cups, about 3 hours. Strain. (Can be prepared 1 day ahead. Cover and chill.)

For turkey:
Preheat oven to 425°F. Pat turkey dry. Combine herbs, salt and pepper in small bowl. Rub some of herb mixture in large cavity of turkey; place onion in cavity. Place turkey in large roasting pan. Tuck wing tips under turkey body. Tie legs together to hold shape. Rub butter onto turkey skin. Rub remaining herb mixture onto turkey skin. Roast 45 minutes.

Reduce oven temperature to 350°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 175°F., basting every 20 minutes with drippings, about 1 1/4 hours longer. Transfer turkey to platter, reserving pan juices. Let turkey stand while preparing gravy.

For gravy:
Pour turkey pan juices into large measuring cup. Degrease pan juices, reserving 1/4 cup fat (do not wash roasting pan). Add enough turkey broth to juices to measure 3 1/3 cups liquid. Pour about 1/2 cup liquid into turkey roasting pan. Set over medium-high heat and bring to boil, scraping up any browned bits. Add to liquid in cup.

Transfer reserved 1/4 cup turkey fat to heavy medium saucepan. Add flour and stir over medium-low heat 2 minutes. Gradually whisk in turkey broth mixture. Bring to boil, stirring frequently. Cook until thickened, about 2 minutes. Add cream and herbs and simmer until slightly thickened, about 2 minutes. Stir in Port. Season gravy to taste with salt and pepper.

Serves 10 to 12.

Pork Tenderloin with Tart Cherry, Port, and Caraway Sauce

Ingredients:

• 1 large onion
• 2 pounds boneless pork tenderloin
• 1 tablespoon olive oil
• 1/2 cup Tawny Port
• 1/4 cup fresh orange juice
• 1 1/2 teaspoons red-wine vinegar, or to taste
• 2 cups fresh or frozen pitted tart cherries (about 1 1/4 pints fresh, picked over)
• 1/2 teaspoon caraway seeds

Method:

1. Preheat oven to 425° F.
2. Coarsely chop onion. Pat pork dry and season with salt and pepper. In an ovenproof large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork. Transfer pork to a plate and in oil remaining in skillet cook onion over moderate heat, stirring, until golden. Add Port, orange juice, and vinegar and simmer, stirring, 2 minutes. Add fresh or frozen cherries, caraway seeds, pork, and any juices that have accumulated on plate and bring to a boil.
3. Transfer skillet to middle of oven and roast pork 30 minutes, or until a meat thermometer registers 155° F. Transfer pork to a cutting board and let stand, loosely covered with foil, 10 minutes.
4. While pork is standing, simmer sauce, stirring, until slightly thickened and reduced to about 1 1/2 cups. Cut pork into 1/2-inch-thick slices and spoon sauce over it.

Makes 4 to 6 servings.