Black Truffled Port Reduction

This sauce is perfect over 2 to 4 grilled or pan seared filet mignons.

2 large shallots, diced
3 cloves garlic, minced
bouquet garni (thyme, rosemary, parsley, bay leaf)
1 cup port (ruby)
salt & pepper
2 cups beef stock
1 Tablespoon black truffle oil
1 Tablespoon unsalted butter

Boil port with shallots, garlic, and boquet garni until port is boiled 98% off. Add salt & pepper to taste with beef broth. Simmer until liquid is reduced by half. Remove from heat. Strain sauce through wire mesh strainer, pressing liquid out of the solids. Return strained liquid to pan & re-warm. Add truffle oil and butter and incorporate without stirring by swirling pan. Serve over filet mignon.

Pinot Noir Pairing Recommendations

2006 Argyle Reserve Pinot Noir
2006 Paul Hobbs Crossbarn Pinot Noir
2006 Erath Dundee Hills Estate Pinot Noir