Port Wine Sauce Escalope à la Paul Bocuse
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4
Yield
4 servings
Calories
Approximately 450 calories per serving.
Embrace the legacy of Paul Bocuse with this Port Wine Sauce Escalope, a dish that epitomizes the sophistication of French cuisine.
This recipe features thinly sliced escalopes, pan-seared to golden perfection, and draped in a luxuriously smooth port wine sauce that boasts a perfect balance of sweetness and depth.
The sauce, enriched with shallots, thyme, and a hint of cream, clings to the tender meat, creating a symphony of flavors that dance on the palate.
This dish not only pays homage to the culinary genius of Bocuse but also offers an exquisite dining experience.
It’s a testament to the beauty of combining simple ingredients to achieve a meal that’s anything but ordinary, making it an ideal choice for those seeking to impress dinner guests or indulge in a special home-cooked meal.
Ingredients
- 4 veal escalopes, about 6 oz each (tender and thinly sliced for quick cooking)
- 1 cup port wine (a quality ruby port adds depth and richness)
- 1 shallot, finely chopped (for a subtle, sweet flavor)
- 1 cup beef stock (for added richness)
- 1 tablespoon fresh thyme leaves (for a hint of earthiness)
- 2 tablespoons unsalted butter (for sautéing and finishing the sauce)
- 1/4 cup heavy cream (for a velvety texture)
- Salt and freshly ground black pepper to taste
- Olive oil, for frying
Instructions
- Season the veal escalopes with salt and pepper. Heat a splash of olive oil in a large skillet over medium-high heat.
- Sear the escalopes for about 2 minutes on each side, until golden brown.
- Remove from the skillet and set aside.
- In the same skillet, reduce the heat to medium. Add 1 tablespoon of butter and the chopped shallot.
- Sauté until the shallot is translucent.
- Pour in the port wine, scraping up any browned bits from the bottom of the skillet. Add the beef stock and thyme.
- Simmer until the sauce is reduced by half.
- Stir in the heavy cream and the remaining butter. Continue to cook until the sauce thickens slightly.
- Return the escalopes to the skillet, coating them in the sauce.
- Simmer for an additional 2-3 minutes, ensuring the meat is heated through.
- Serve the escalopes drizzled with the port wine sauce.
Tips & Tricks
Dicas e Truques:
- For an extra tender escalope, gently pound the meat between two pieces of plastic wrap before seasoning.
- Allow the port wine sauce to simmer slowly for a more concentrated flavor.
- If desired, strain the sauce before adding the cream for a smoother texture.
Mise en Place
Ingredients
Utensils
- Veal escalopes
- Port wine
- Shallot
- Beef stock
- Fresh thyme leaves
- Unsalted butter
- Heavy cream
- Salt and freshly ground black pepper
- Olive oil
- Large skillet
- Measuring cups and spoons
- Cutting board and knife
- Wooden spoon or spatula
Knives
Pots & Pans
Air Fryer
Storage
Cookbook
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