A delicious silky sauce perfect for drizzling over a beef roast or wild game.
This sauce is a reduction of a tawny port, red wine and beef stock and is perfect for when you're sharing a special dinner.
Port wine reduction
This port wine sauce has such amazing flavor. We've made it to go over venison backstrap, but it can go with so many different red meats.
Tawny port is the star of the show in this sauce! Port wine comes from Portugal and it is a fortified wine, usually on the sweeter side.
Tawny port is the least sweet of all the ports and it is aged in wooden casks. Ports are often served as an aperitif, along with appetizers like cheese, or as an after-dinner drink.
When cooking with port or wine, select something that you enjoy drinking. Don't buy cooking wine. Start with something you enjoy and the flavors will transfer right through to your sauce.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Port - I've used a tawny port that has richer, deeper flavors than some other ports. A ruby port could also be used, just try not to go too sweet.
- Red Wine - Use a full-bodied, dry red wine. I used a cabernet sauvignon.
- Beef Broth - Use an unsalted broth.
- Shallots - Finely diced. The shallots add delicious flavor to the sauce. They are strained off after the sauce has been reduced.
- Butter - I use salted butter. The butter is whisked into the sauce after it has been reduced and strained. The butter makes this sauce silky smooth.
- Rosemary - Fresh rosemary is best. The rosemary adds a layer of flavor making this sauce even more amazing. The rosemary flavor is very subtle in this sauce.
Step by step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Saute the shallots in a saucepan with a bit of butter
- When the shallots are soft, add port and red wine. Cook over medium heat until the sauce has reduced by about half.
- Add beef stock and rosemary
- Continue simmering until the sauce has reduced to about ⅓ -½ cup
- Strain the sauce and discard the shallots and rosemary
- Just before you're ready to serve, reheat the sauce to a simmer and whisk in 2 tablespoons of butter. Add a bit of salt and pepper to taste.
- Remove from heat and serve while still warm
Recipe tips
- Use a port and red wine that are enjoyable to drink. The flavor is the base for your sauce.
- Once the sauce has fully reduced and you've strained it, you can cover and refrigerate it for up to 2 days. Then pull it out when you're ready, heat it, and whisk in the butter.
- When adding the butter, reduce the heat to a very low heat or turn off the heat altogether. Add the butter slowly and whisk, whisk, whisk.
- Taste the sauce and add just a dash of salt and pepper if needed
Serving suggestions
- Venison Backstrap
- Pan Seared Pork Chops
- Prime Rib
- Filet Mignon
- Roasted Duck
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Port Wine Sauce
Equipment
- Whisk
Ingredients
- 1 tablespoon butter
- ½ cup shallots (finely diced)
- 1 cup tawny port
- 1 cup red wine
- 1 cup beef broth (unsalted)
- 1 sprig rosemary
- 2 tablespoons butter
- salt
- pepper
Instructions
- Saute the shallots in a saucepan with a bit of butter1 tablespoon butter, ½ cup shallots
- When the shallots are soft, add port and red wine. Cook over medium heat until sauce has reduced by about half.1 cup tawny port, 1 cup red wine
- Add beef stock and rosemary1 cup beef broth, 1 sprig rosemary
- Continue simmering until sauce has reduced to about ⅓ -½ cup
- Strain sauce discarding shallots and rosemary
- Return sauce to pan and bring back to a simmer. Reduce heat to low and whisk in remaining butter one tablespoon at a time2 tablespoons butter
- Add a dash of salt and pepper and serve warmsalt, pepper
Notes
- Yield is between ⅓ cup and ½ cup of finished sauce
- Use a port and red wine that are enjoyable to drink. The flavor is the base for your sauce.
- Once the sauce has fully reduced and you've strained it, you can cover and refrigerate for up to 2 days. Then pull it out when you're ready, heat it and whisk in the butter.
- When adding the butter, reduce the heat to a very low heat or turn off the heat altogether. Add the butter slowly and whisk, whisk, whisk.
- Taste sauce and add just a dash of salt and pepper if needed
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Renee Matarese says
This was absolutely delicious! I reduced it down to the correct amount, but it still seemed a little watery, so I just added a small amount of cornstarch slurry, and it was perfect! I used it to recreate one of my favorite restaurant appetizers. Crostini bread topped with gorgonzola cheese and spiced walnuts drizzled with a Port wine reduction. It was fabulous! Thank you.
Kathy says
Thanks so much! The sauce sounds amazing on your crostini! Thanks so much for sharing your idea! 🙂
Claire Howson says
I had this with barramundi (white fish) and some roast veggies and it was delicious!
Kathy says
Thanks! I'm glad it worked well with the fish! 🙂
Alysia says
Hi, I’m looking to make this to serve with our Christmas beef tenderloin. Can I use ruby port instead of tawny?
Thanks
Kathy says
Hi Alysia,
Yes, you can use ruby port instead of tawny. The main difference is tawny port is usually aged longer and may have a deeper flavor. Just avoid anything sweet and you should be fine.
Enjoy!
Kathy
Debbie says
Whst type of red wine should I use? I don't drink red wine so not sure
Kathy says
Hi Debbie,
Use a cabernet sauvignon or a merlot.
Enjoy!
Kathy
Joan Egloff-Olson says
Used this awesome sauce for elk medallions. It didn't cover up the flavor of the elk and provided a perfect compliment. Was also good on the side of smashed, roasted potatoes.
Kathy says
Yay!!! So glad you enjoyed it! 🙂
Sharon says
This is my go to sauce! There is nothing like a juicy filet or Wagyu ribeye but this sauce takes it over the top! Don’t wait to make it for special occasions just make it!!
Kathy says
Thanks so much! I agree, don't wait for special occasion, do it now!!! 🙂
Paul says
Would this be acceptable to add to boeuf Bourguignon after the braise? I've heard some chefs add a reduction sauce made of red wine and port to boeuf Bourguignon after the braise is done.
Kathy says
I think it would be perfect with it, unless the sauce it's braised already has plenty of flavor. This might be perfect to serve on the side and let everyone add their own.
Barb says
Hi, I'm wanting to double the sauce. And I appreciate being able to do so with this recipe. But how much sauce should I be left with after reducing? That part of the recipe doesn't change. Thanks!
Kathy says
Hi Barb,
You're right, doubling only increases the actual amount called for in the ingredients, not anyplace else. If you're doubling the recipe, reduce to about 2/3 - 1 cup of sauce.
Enjoy,
Kathy
Valentina says
I'm pretty sure I could could drink this. 😉 This is my favorite kind of sauce for meats and your recipe looks and sounds amazing! 🙂 ~Valentina
Kathy says
Thanks! It has so much flavor!