luscious sauce can make any cut of red meat into a piece de resistance.
Use it with lamb, beef, vension, or elk. Put a pool of sauce on
the plate and set the grilled meat on top. Add some roasted asparagus
and caramelized parsnips and you've got
a restaurant-worthy production.
is simple as can be, requiring little effort on your part. It cannot
be rushed, however. Be sure to use ruby port, not tawny. You can
try this with a good cabernet, as well, but it won't be as sweet
and will be best suited to beef.
be made several days ahead and refrigerated.
4 T minced shallots
2-3 T butter
2 c veal stock (I use Williams & Sonoma veal glace) or beef
4 c ruby port
In a medium saucepan,
melt the butter and add the shallots. Caramelize the shallots over
low heat, stirring occasionally, until they are golden and translucent
and sweet and chewy to the taste. This will take about an hour.
Add the stock
and port. Increase heat to medium. Keep the mixture at a low boil
until it reduces to the consistency of heavy cream. For prettiest
presentation, spoon a pool of sauce on the plate and set the meat
3 T water
3 T butter
and cut into 1/2 inch cubes. Place parsnips and water in nonstick
skillet with tight fitting lid. Cook over medium high heat for two
minutes, allowing parsnips to steam. Remove lid and increase heat
to boil away water.
Add butter. Continue
to cook parsnips over medium high heat, stirring only occasionally.
You want the sides of the parsnip cubes to get very dark brown,
although not on all sides. I usually turn them with a spatula rather
than a spoon, to keep from mashing them. Add more butter if the
pan appears to be drying out.