Shallot and Port wine sauce from All About Roasting: A New Approach to a Classic Art by Molly Stevens
- shallots
- Cognac
- rosemary
- black peppercorns
- Port wine
- beef stock
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: High-heat-roasted whole beef tenderloin
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.