Ycaroh's Kitchen blog

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

  1. Season the veal escalopes with salt and pepper. Heat a splash of olive oil in a large skillet over medium-high heat.
  2. Sear the escalopes for about 2 minutes on each side, until golden brown.
  3. Remove from the skillet and set aside.
  4. In the same skillet, reduce the heat to medium. Add 1 tablespoon of butter and the chopped shallot.
  5. Sauté until the shallot is translucent.
  6. Pour in the port wine, scraping up any browned bits from the bottom of the skillet. Add the beef stock and thyme.
  7. Simmer until the sauce is reduced by half.
  8. Stir in the heavy cream and the remaining butter. Continue to cook until the sauce thickens slightly.
  9. Return the escalopes to the skillet, coating them in the sauce.
  10. Simmer for an additional 2-3 minutes, ensuring the meat is heated through.
  11. 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

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