A question about a recipe: Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce

fozziebayer added over 1 year ago

I think chicken broth or beef broth would work fine.

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The port wine is an important component as far as flavor profile, so you will be losing that. But of the stocks, I'd suggest a good beef stock or a mushroom broth-- not the powdered type but the liquid you get after rehydrating your wild, dried mushrooms.

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Sadassa_Ulna added over 1 year ago

Port wine adds sweetness and dried fruit flavors so I would add some chopped dried cherries, prunes or raisins (2-3 tablespoons?) and maybe some orange zest (1/4 teaspoon or so?).
Or I'd sub 1/8 cup of the broth with balsamic vinegar for adding some sweetness and tang.
None of these suggestions would be equal to the port wine but I do think they would help a lot.

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