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Megans Cookin: TGRWT#5

Wednesday, August 29, 2007


I'm doing a blog event called "They go really well together". It's where the host of the event comes up with a pair of ingredient that is rather unusual. Then bloggers come up with a recipe. Either original or one that they have. This one using chocolate and meat. Then at the end, there is a recap of all the different recipes. As soon as I read about this event, I knew what to do!

My entry is Rib Eye Steak with Chocolate Port Sauce.

This is a very elegant dinner. It would be perfect for a romantic dinner for two. Soft music, candlelight, A bottle of Zinfandel. Romance is in the air with this one.
I used a Zinfandel port wine. It was perfect with the chocolate. The sauce was kind of sweet, with a slight chocolate flavor in the background. You could definitely tell there was wine in it. It felt like velvet on the tongue.

I sprinkled the rib eyes with a grilling spice and put them on the BBQ.

Chocolate Port Sauce
3TBS butter
3/4 C finely chopped shallots
1 1/2 tsp finely chopped fresh thyme
1 1/4 cup port wine
1 can beef broth (14-141/2 oz ounces)
3/4 C whipping cream
soy sauce
3/4 oz bittersweet chocolate, finely chopped
salt and pepper

Melt butter in large nonstick pan over medium heat. Add shallots and thyme; cook and stir 4-6 minutes or till shallots are nicely browned. Add port; cook 5-7 minutes or till reduced by half; stirring occasionally. Add broth; bring to a boil. Reduce heat to medium; cook 15-17 minutes or until reduced by 1/2; stirring occasionally.

Stir in cream and soy sauce; cook 3-5 minutes or till slightly thickened, stirring frequently. Remove from heat.

Stir in chocolate. Stir until melted. Season with salt and pepper, as desired.

Pour sauce over meat. Be sure to serve extra, because you will fall in love with it.
Top off dinner with a sinfully decadent chocolate dessert and a glass of the port. Hope you enjoy!



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