This delicious steak sauce will make your mouth water while simmering away on the stove.
10 oz. bacon, cut into 1-inch pieces
1 Bottle Ponte Zinfandel Port
1/3 cup shallots
2 oz. green peppercorns*
1 Tbsp. corn starch
1/3 cup water
Cook bacon until golden brown in a non-stick skillet, drain fat and set bacon aside. Pour in 2/3 of the bottle of Ponte Zinfandel Port and deglaze the pan, making sure to get all the flavorful bacon bits up off the bottom of the pan. Turn the heat up to high and light the alcohol (hold a lighter or match over the pan, the fumes of the alcohol will ignite, burning off all the alcohol. Be extremely careful doing this, the flames can go quite high) then reduce wine by ¼. Add the remaining Port, shallots and peppercorns, and reduce again by ½. If you want the sauce to be thicker still, whisk the corn starch and water together and add to the sauce stirring until thick. Add the bacon back into heat through and serve over steak prepared your favorite way!
Serve with your favorite Ponte Red Wine!
*These can be hard to find, but make all the difference. They are soft, unlike black peppercorns, and much milder, making the sauce more enjoyable to eat. Try Williams-Sonoma or The Spice Merchant in Old Town Temecula!
Do you have any original sauce recipes? Feel free to share!