Blackened Filets & Mushrooms W/ Port Wine Reduction (Q-View)

[tx smoker]

Well played.

Thanks so much.

ty 4 sharing

Very much appreciate the kind words.

Robert

 

[BrianGSDTexoma]

You don't have to use Port Brian. Any red wine will work. I just like the slight sweetness of the Port. It melds really well with the mushrooms.

Robert

I would like to try port. I will stop by this week and get one. The only thing I am dreaded about retiring soon is all those places to stop on way home but it will be saving me money. I will just have to plan a road trip once in a while. I will have time now to see friends have not seem much of since I took this job 10 years ago.

 

[JLeonard]

That looks excellent....I really need to work on my gravy skills. Love yours with the shrooms!
Jim

 

[BrianGSDTexoma]

You don't have to use Port Brian. Any red wine will work. I just like the slight sweetness of the Port. It melds really well with the mushrooms.

I got this. Can't believe how good it is. Think it one of the Trader Joe brands. Making some gravy to go with one of Jeff keto dishes. Thanks Robert.

 

[BrianGSDTexoma]

I gotta tell that Port Wine is some good stuff. Thank you Robert for introducing me to this!

 

[BrianGSDTexoma]

Pretty simple stuff. Butter and flour for the roux. Saute till flour starts to turn brown. Add beef broth, beef bouillon, black pepper, and a little garlic powder. Simmer till it starts to thicken and add the Port Wine then simmer till it reduces. The flavors will be more developed and concentrated the longer it simmers and reduces. My apologies Brian but I don't measure stuff when making gravy. I just kind of toss it together and adjust as I go. Kept spices to a minimum here due to not wanting a flavor conflict with the Port.

Robert

I remember you telling me about this Robert. Smoking a meatloaf and want some gravy! TNJAKE See Jake I'm having gravy!

 

[Central PA Cowboy]

What ever happened to Jake and Robert? Are they still around?