Port Cherry Reduction Sauce

From America's Test Kitchen Season 7: Meat and Potatoes for Company

More videos from this episode

Port Cherry Reduction Sauce

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

Filet Mignon

Should you spend $80 a pound on prime filets?

Pepper-Crusted Filet Mignon

Black peppercorns bring a welcome flavor boost--but also a punishing blast of heat--to this mild-tasting cut. Could we lose the pain without giving up the flavor?

Cocktail Shakers

Bartenders ask: Shaken or Stirred? We asked: Cobbler or Boston style?

Potatoes Lyonnaise

Buttery, earthy, and sweet, this French bistro take on skillet potatoes and onions usually requires tons of time—and butter. Could we get away with using less?

Taming Peppercorn Heat

Test-kitchen staffers with more sensitive palates were relieved to learn that the pungent heat of black peppercorns can be mellowed by a brief simmer in oil. But we were curious as to the cause.

Pepper Crusted Fillet Mignon

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