Port Cherry Reduction
CATEGORIES
INGREDIENTS
  • 1 1/2 cups port
  • 1/2 cup balsamic vinegar
  • 1/2 cup dried tart cherries
  • 1large shallot , minced (about 3 tablespoons)
  • 2 sprigs fresh thyme
  • 1 tablespoon unsalted butter
  • Table salt
DIRECTIONS
  1. Combine first five ingredients in medium saucepan; simmer over medium-low heat until liquid has reduced to about 1/3 cup, about 30 minutes.
  2. Set aside, covered.
  3. While steaks are resting, reheat sauce.
  4. Off heat, remove thyme, then whisk in butter