Zinfandel Port Steak Sauce

This delicious steak sauce will make your mouth water while simmering away

on the stove.

Ingredients:

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!

Lauren Minogue ~ Wine Club

*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!

Recipe via Ponte Family Estate

http://blog.pontewinery.com/recipes-from-the-wine-club-zinfandel-port-steak-sauce/