I have a question about the recipe "Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce" from TasteFood. what can I use instead of wine? A bit of veg broth, chick broth and a bit of beef broth?
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I think chicken broth or beef broth would work fine.
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.
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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Well played. You deserve a cookie.
That huge, crispy, flaky shell is worth it.
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