This is one of those recipes that’s both impressive and simple. The flavor is nuanced and quite rich, but the process for making it is unexpectedly easy.
Oddly enough, it tastes just as good over chicken as it does over beef. Prepare a chicken breast or steak however you’d like (I usually do chicken in a pan with olive oil and steak in a pan in its own juices), and serve the sauce over the meat once it’s fully cooked. Sprinkle with Gorgonzola cheese and you’re in for a treat.
Here I’ve served it over chicken with honey roasted Brussels sprouts on the side. If you’re really hungry (unlikely after this hearty dish), you can also serve it with a crusty bread.
Hope you enjoy it as much as I do!
- ½ stick butter
- 4 Tablespoons squeeze bottle garlic
- 1cup diced onions
- 2⅔ cup beef broth
- 2 cups Port wine
- ½ cup dried cranberries
- 1 cup Gorgonzola cheese (for sprinkling over the sauce)
- Melt butter in sauce pan over medium heat.
- Add garlic and onions and cook until softened.
- Add beef broth and port, then boil off liquid until the sauce thickens substantially (about 7-10 minutes).
- Pour thickened sauce over the cooked meat of your choice, sprinkle with Gorgonzola cheese, and enjoy!
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.