Reviewed: Feb. 27, 2012

I served this over a portobello mushroom marinated pork tenderloin. It was probably the best recipe I have ever made. I added worcestershire sauce to try to make the sauce brown. It kind of worked. I also used leftover shiraz/cabernet instead of the the port and reduced by 2/3. Didn't use the basil, because I forgot about it, but absolutely loved it on the tenderloin.

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Reviewer:

Denise

Reviewed: Jan. 23, 2012

So delicious best sauce I've tried making!

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Reviewer:

ahammers

Cooking Level: Intermediate

Reviewed: Jul. 24, 2011

This was delicious and easy! I used this sauce on top of homemade Portobello Ravioli! It was AMAZING! My boyfriend took one bite and sounded so surprised! He said the sauce was really good! Thanks for such a quick, easy and tasty sauce! I did end up using 1 cup of heavy cream and 1 cup of half and half instead of 2 cups of heavy cream.

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Reviewer:

Megan B.

Reviewed: Feb. 11, 2011

This was awesome. I used this with a tenderloin. I used fresh portobello mushrooms that we grew. Wouldn't change anything. Even my husband liked it.

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Reviewer:

Sandimander

Cooking Level: Intermediate

Home Town: Sussex, Wisconsin, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Jan. 1, 2011

Very, very good! Yes, it is sweet. I think I too will try a tawny port next time. We put the gravy over veal cutlets. There was enough gravy left to save for another meal. I only had 1 cup heavy cream, so I add about 1/3 cup sour cream. I plan to send this recipe to my girls to try.

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MAMAWYAN

Cooking Level: Intermediate

Living In: Haddon Township, New Jersey, USA

Reviewed: Dec. 19, 2010

This was ok. I was looking for a recipe that tasted like Steak Diane, one of my favorite dishes. This sauce looked just like it, but the taste fell short. It was a little too sweet, and I reduced the wine by more than half. I even added 2 cloves of garlic, season salt and garlic powder and it was still too sweet.

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Reviewer:

awhite712

Reviewed: Jun. 8, 2010

I used a tawny port wine, which is milder and less sweet than ruby port wines, but still sweet. I added about 1 cup of Parmesan cheese, 1/2 cup chopped spring onion, some garlic and pepper and a dash of salt to taste. Otherwise, I followed the recipe exactly. I served this over artichoke-stuffed ravioli and it was a huge hit! The color of the sauce itself isn't appetizing but the addition of spring onion and basil over ravioli adds other colors, which helps. So rich that I would only make it to share with guests so I don't kill just my hubby and me with calories. Will definitely try this again. Thanks!!!

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Reviewer:

moonbirdliz

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Jun. 6, 2010

I liked it, and I had to substitute portobello mushrooms with white ones, and heavy cream with half and half. Even though it's not quite the original recipe, it was still very good.

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Reviewer:

swisschic1

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

Reviewed: May 23, 2010

Perfect like my mom use to make....

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Sisie

Reviewed: Feb. 14, 2010

Very good sauce! Next time I'm going to substitute the heavy cream for Fat Free Half & Half. Land O Lake Fat Free Half & Half taste the best in my opinion.

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