For beef or pork tenderloin
Heat oil in a large saucepan over high heat.
Add shallots, garlic, salt, and pepper and saute for 1 minute.
Stir in sugar and port, bring to a boil, and cook for 3 minutes.
Stir in stock and cook over high heat, for about 20 minutes, until reduced and thick enough to coat the back of a spoon.
Add cream in half way as sauce noticeably thickens.
Remove from heat.
Stir in butter.
Sauce can be used immediately or covered and refrigerated for up to three days. Reheat before serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 707 | ||
Calories from Fat: 436 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.4g | 65 % | |
Saturated Fat 14.5g | 72 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 235.8mg | 73 % | |
Sodium 418.9mg | 14 % | |
Potassium 635.6mg | 17 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.7g | ||
Protein 57.3g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 707
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