Port Wine Steak Sauce
Serves 4
20 mins prep
75 mins cook
95 mins total
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For the Sauce Base: In a Dutch oven, add the ground beef and tomato paste and cook for 8 minutes. Add in the chopped onion, minced garlic, chopped carrot, and halved mushrooms and cook for another 8 minutes. Add the red wine and bring to a simmer. Add the beef broth, thyme sprigs, bay leaves, peppercorns, and gelatin and bring to a boil, reducing the liquid to 2 cups. Strain the sauce (save the mushrooms) and then continue to reduce the liquid to 1/2 a cup. For the Port Wine Sauce: Cook the chopped shallot. Add the port wine and simmer. Add the reduced sauce base and balsamic vinegar, then turn off the heat. Add the butter and thyme. Drizzle the finished sauce over your steak and add the saved mushrooms.
