Best Blueberry Port Reduction Recipe 455 Recipes

FILET MIGNON WITH BLUEBERRY GLAZE RECIPE

Steps:

• Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
• Add the 2 tablespoons of butter to an oven safe cast iron skillet and turn up high, allow the skillet to become very hot first. Once the butter melts, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
• Meanwhile, combine all blueberry glaze ingredients in a small saucepan (I use a potato masher to crush the blueberries, breaking the skins). Simmer on medium-high heat, whisking occasionally until mixture reduces by half and slightly thickens, about 10-12 minutes. Remove from heat and let rest.
• Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the thickness/size of the steak, the more or less time it may take. This recipe is ideal for a 6-8 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, Let sit for 5 minutes before serving.
• Serve each filet topped with 3-4 tablespoons of blueberry sauce.

BLUEBERRY PORT REDUCTION RECIPE - (4.5/5)

Steps:

• 1. In a medium sauce pan, stir together all ingredients except mint. 2. Bring to a boil over high heat. 3. Reduce heat to medium and boil, stirring occasionally until reduced to 1/2 cup. 4. Stir in mint and serve warm.

DUCK MAGRET WITH A BLUEBERRY PORT SAUCE

Steps:

• Duck Breast.
• Place the duck breast in a container with the garlic, orange zest and thyme. Cover the container and place it in a refrigerator, leave it to infuse for a few hours.
• Cook duck breast skin side down over medium/high heat to render fat and crisp skin. This will take 8-10 minutes, you will have to drain fat periodically as a lot of fat will fill the pan, just be careful. as it is very hot.
• Transfer duck to an oven proof dish, place on a wire rack and cook in 180c oven for 20-25 minutes, this will leave it nice and pink in the middle. I turn the oven, to grill, for the last few minutes to really crisp up the skin, but take your pick I like it this way.
• Blueberry Sauce.
• Heat port, half the berries and redcurrant jelly in a pan. Heat to a medium/high heat and leave to simmer for 8-10 minutes until it reduces to a thin sauce consistency.
• Add a little water to cornflour and add to sauce to thicken slightly, add Dijon mustard and whisk to dissolve.
• Remove from heat and stir in remaining berries and serve immediately.
• Spinach.
• Heat oil in a large pan add onion and garlic, cook until onion softens.
• Melt butter in same pan, add spinach and cook until spinach is soft.
• Rosti Style Potatoes.
• Heat butter in a pan, add onion and garlic and cook until soft, using an absorbent cloth squeeze any excess liquid from potatoes and add to pan, cook until potato is sticky. Remove mixture from pan.
• Using egg rings place mixture inside and cook until browned and crisp on both sides.
• Alternatively I did this last night as I was in a hurry, but it does not make for the best presentation. Just leave potato in pan and stir cooking until crisp, it is a little quicker but potato is in bits rather than a nice shaped ring.
• To Serve: Pour a little sauce on plate, place sliced duck breast on top of sauce, serve spinach and rosti on the side.