This recipe can be found in "Emeril's Creole Christmas" cookbook, written by Emeril Lagasse and Marcelle Bienvenu, and is used to make a deliciousBeef Tenderloin.



Ingredient Checklist


Instructions Checklist
  • Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving.


Reviews (1)

12 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
I'm going to make this tonight for lamb. I can't believe 3 cups of port wine only makes 1/2 cup of sauce lol. I will need to double it I guess