Port Cherry Reduction Sauce

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Appears in Cook's Illustrated March/April 2006, America's Test Kitchen TV

    

This sauce was created as an accompaniment for Pepper-Crusted Filet Mignon.

SERVES 4 (Makes about 1/3 cup)

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WHY THIS RECIPE WORKS

For a pepper-crusted filet mignon recipe with a crust that wouldn’t overwhelm the meat, we mellowed the peppercorns' heat by gently simmering them in olive oil. We then used a two-step process to create a well-browned and attractive pepper ...

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