Port Cherry Reduction Sauce

Makes About 1 Cup

  • 1 1/2 C port

  • 1/2 C balsamic vinegar

  • 1/2 C dried tart cherries

  • 1 large shallot, grated (about 3 T)

  • 2 sprigs fresh thyme, or 1/2 tsp dried

  • 1 T unsalted butter

  • Salt to taste

  1. Combine first five ingredients in medium sauce pan, simmer over medium-low heat until liquid has reduced to about 1/3 cup, about 30 minutes. Set aside covered.

  2. While steaks are resting, reheat sauce on low, remove thyme if you are using fresh, and whisk in butter. Season with salt to taste.