Port Wine Shallot Sauce

A great sauce to accompany many steak dishes.



1 pound of small shallots peeled, cut larger ones in half
2 tablespoons of olive oil
1 teaspoon of sugar
4 cups of beef broth
2 cups of tawny or ruby port
1 tablespoon of tomato paste
1 tablespoon of butter
2 tablespoons of corn starch
¼ cup of water


Toss the peeled shallots with the olive oil and sugar to coat well. Place on a large baking sheet and bake in a preheated oven at 375 degrees for 30 minutes, turning half way through the cooking process. Set aside. The sugar will aid in caramelizing the shallots.

In a large pot, bring broth, port and tomato paste to a boil and reduce by half, about 30 – 45 minutes. Stir in butter. Make a thickening agent by whisking cornstarch and water. Gradually whisk the thickening agent into the boiling sauce. Sauce will not thicken until brought to a boil. Remove from heat and add shallots to sauce.

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