This was wonderful! I too added a bit of onion and garlic and used evaporated milk instead of cream. Seasoned salt and freshly ground pepper gave a bit more flavor. My husband loved it!
This was a great recipe but I felt it needed more because I was serving it over pasta. So when I was melting the butter I added two shallots and two cloves of garlic. Also, I used fresh chives as well as fresh basil and dried basil as well. Salt and fresh ground pepper also added a nice touch. Overall, I would say this is definitely something you should make if you want your husband to look at you like you are a domestic goddess:)
I've tried this sauce a few times with beef - wonderful!! Especially with the addition of plenty of shallots and a touch of fresh garlic. The only issue I ever had was that the sauce turned out with a pink/purple hue to it when using the red port. But I ran across a white port and decided to use that in this recipe instead. I served it with sauteed boneless chicken breast filets and although the white port is a bit lighter than the red it was absolutely fabulous!! My husband and guests loved it!! What a wonderful and versitile recipe for both chicken and beef!!
Man this recipe is to die for!!! I really think if your sauce is sweet or too strong - you did not reduce it enough. I was making the same mistake and my husband came in and brought it up to a rolling boil (which the recipe does not tell you to do) to cook off more of the alcohol and then we turned it back down to a simmer. It truly made all the difference!!! Very rich flavor - I would give it 10 stars if I could!!!
Wonderful sauce to serve over Filet Mignon! I add in all sorts of mushrooms whatever looks good at market...shiitake oyster along with portobello!
My family love this sauce over steak particularly as my husband can no longer eat onions. I have also added a bit more cream and added this to pasta which makes a delicious creamy mushrom sauce.
I used a tawny port wine which is milder and less sweet than ruby port wines but still sweet. I added about 1 cup of Parmesan cheese 1/2 cup chopped spring onion some garlic and pepper and a dash of salt to taste. Otherwise I followed the recipe exactly. I served this over artichoke-stuffed ravioli and it was a huge hit! The color of the sauce itself isn't appetizing but the addition of spring onion and basil over ravioli adds other colors which helps. So rich that I would only make it to share with guests so I don't kill just my hubby and me with calories. Will definitely try this again. Thanks!!!
This was awesome. I used this with a tenderloin. I used fresh portobello mushrooms that we grew. Wouldn't change anything. Even my husband liked it.
I tried this dip out on my husband one night as an appetizer before dinner. We spoon it onto sliced french bread. Before we knew it we downed the whole bowl full and barely even touched our dinner! Since I have served it over baked chicken breast. It is always a hit.
This was ok. I was looking for a recipe that tasted like Steak Diane one of my favorite dishes. This sauce looked just like it but the taste fell short. It was a little too sweet and I reduced the wine by more than half. I even added 2 cloves of garlic season salt and garlic powder and it was still too sweet.
