Port Sauce with Truffles

Port Sauce with Truffles Makes 2 cups

This sauce is perfect to accompany a steak or pork chops.

Ingredients:

2 shallots, finely chopped

78g (5.5 Tb) butter

1 750mL bottle red port

240g (2 cups) rich veal stock (or beef broth)

tt salt

tt pepper

70g (2.5 oz) carpaccio truffles, drained well

Method:

Gently sauté the shallots with 28g (2 Tb) butter, do not brown. Add the port and reduce until sec (nearly dry). This will take some time, do this on medium heat at a simmer. This concentrates the flavors.

Add the veal stock and cook at a low boil for 15 minutes. Skim off the fat that rises to the top.

Cut 50g (3.5Tb) butter into small pieces. Remove the sauce from the heat and stir in. Season to taste.

Drain the truffles well in a strainer, reserve truffle oil for other uses. Using a paper towel blot the truffles to absorb any residual oil.

Add to the sauce and serve.