b"Port Wine Sauce (Reverse Seared Steak)Sugo di PortoServes 4CHEFS NOTE DIRECTIONSThis sauce recipe was placed before thePour the extra light olive oil into a saucepan and place Reverse Seared Steak because I highlyover medium heat. recommend you make it first so that youAdd chopped onion, carrots, celery, and chopped bacon. can focus on cooking the perfect steak. Stir well and cook for two to three minutes.Add brown sugar. Stir well and cook for two minutes.INGREDIENTS Add tomato paste and chopped thyme. Stir well and cook for two minutes.3 tablespoons extra light olive oil Add the port wine, beef stock, and tomato sauce. Increasecup onion, choppedthe heat to medium-high. Bring to a boil then immediatelycup carrots, choppedreduce heat to simmer for 40 to 45 minutes. cup celery, choppedUse a fine strainer to strain the sauce over a bowl. cup bacon, choppedUse a degreasing cup to remove the grease from the sauce.teaspoon brown sugar (See Chef's Tip for alternative)1 tablespoon tomato paste1 tablespoon fresh thyme, chopped,Pour the strained and degreased sauce into a saucepan loosely packed, or 1 teaspoon dryand reduce it by half over medium heat.thyme Add salt and pepper to taste.2 cups port wine1 cup beef stock Click on the video below to watch my step-by-stepcup tomato sauce instructional video on preparing Port Wine Sauce salt and pepper to taste (Reverse Seared Steak).CHEFS TIPIf you don't have a degreaser cup, place the strained sauce in the refrigerator for at least five hours. The fat will harden onOr listen to thetop of the sauce. You can remove it withaudio recipe by Nicka slotted spoon. by clicking here.For a thicker sauce, increase cooking time by three to five minutes. Or you can thicken it with a teaspoon of softened butter mixed with one teaspoon of plain white flour. Add this mixture to the boiling sauce while stirring well for two to three minutes over medium-high heat.20"