Port Wine Reduction Recipe

Happy Election Day.  After you hit the polls be sure to try this port wine reduction recipe with your next steak dinner.  It is simple and tasty.


  • 10 peeled shallots, cut in half
  • 1-2 TBSP Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 3 cups port wine
  • 4 oz Baby Bella Mushrooms


Heat your oven to 450 degrees. Toss the shallots with the olive oil and salt and pepper. Place in a large saute pan and roast for about 20 minutes. Stir occasionally. The shallots should have a nice brown color to them. Cover the shallots with the port wine and reduce heat  by half on top of the stove. Add in the mushrooms when you are reducing the port wine.

This recipe was used in the November issue of the Roseda Newsletter.  To subscribe for our monthly and promotional emails, click here.


About Roseda Beef

Roseda Beef is a family-operated business, started in 1999. We are a farm dedicated to raising the finest Black Angus beef. From cattle fed only on grass, soybean meal, corn, hay and fresh water, with grain to finish. We use no growth hormones. No chemical additives. No antibiotics, unless medically necessary. We emphasize quality over quantity. We dry-age every cut of our beef the old-fashioned way, for a delightful tenderness, and fuller, richer flavor. Our goal is simple: to provide the finest beef you’ll ever eat – with attentive, enthusiastic service from the people who raise it. Because that’s what you, our customers, have told us you look forward to when you buy Roseda Beef.
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