Port Cherry Reduction Sauce

8 comments

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

Sauces
    

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

SERVES4 (Makes about 1/3 cup)

has video

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 ...

Print