This sauce was modeled after the amazing balsamic steak recipe from Acqua al Due in Florence, Italy. For any of you that have eaten there, you know how divine that dish truly is. This sauce is almost a mirror recreation of that recipe. It is meant to be drizzled over your favorite steak that you just pulled off the grill (a medium rare filet mignon is at the top of my list).
Hope you enjoy!
- 1 1/2 cup Port Wine (Ruby, not Tawny)
- 1 1/2 cup Dry White Wine (i.e. Sauvignon Blanc)
- 6 tablespoons Balsamic Vinegar
- Like any wine reduction sauce, if you use cheap, poor quality wine, the imperfections are only intensified when it is reduced. Go ahead and spring for a better bottle. You will not regret it.
- Boil port and white wine on high heat for approximately 20 - 25 minutes or until the liquid is reduced to only 1/4 of its original volume (should have thickened up).
- Add balsamic vinegar and boil for another 3 minutes.
- Remove from heat and drizzle immediately over your favorite piece of steak.
|Amount Per Serving||%DV|
|Serving Size 402g|
|Recipe makes 2 servings|
|Calories from Fat 0||0%|
|Total Fat 0.0g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbs 37.22g||10%|
|Dietary Fiber 0.0g||0%|