Didn't get a chance to sample this on my trip. However,
the hotel provided a nice dining guide and to my amazement
the booklet contained recipes. I have to say this sounds
like a winner.
The menu is: Pan Seared Ribeye with Port Wine Portobello
Sauce, Mashed Potatoes and Roasted Butternut Squash
The sauce recipe:
2 large portobello caps
1/4 c. olive oil 1 Tbs. minced garlic 2 cups port
2/2 c. beef stock salt & pepper
3/4 lb. whole butter, cold and cubed 1 Tbs. cornstarch 1
Tbs. water
Remove stem and most of the gills from the mushroom caps,
then dice. In a saucepan, add olive oil and allow to heat.
Saute diced mushroom caps until they begin to release their
juices. Add garlic and saute - season with salt & pepper.
Add port and reduce by half. Add beef stock and reduce by
half. Dissolve cornstarch in water and whisk into the
sauce. Turn off the heat and whisk in the cold butter until
melted. Spoon this this sauce over the steak (cooked
however you like).
Jill