Chef Jesus’ Blackberry Demi Reduction

Executive Chef, Jesus Boites, shares one of his favorite recipes to make at home: Blackberry Demi Reduction. The perfecting topping to a grilled steak! 


  • 4 cups  Port wine
  • 2oz.      Canola Oil
  • 5 ea.     Garlic Cloves
  • 4 ea.     Bay leaves
  • 2oz.      Chopped Shallots
  • 1 tsp.    Cracked Black Pepper
  • 2 ea.     Rosemary Springs
  • 3 cups  Blackberry Puree
  • 8 cups  Veal Demi (or
  • 2 oz.     Honey


  1. In a hot pan combined oil, garlic, shallots, rosemary, bay leaves and black pepper and cook for 3-4 minutes on high heat.
  2. Reduce heat to low and add Port wine.
  3. Let wine cook on low heat until it has reduce by half.
  4. Next add Veal Demi and once again cook until liquid has reduced by half.
  5. Once reduced add Blackberry Puree and let simmer until reduced by a 1/4.
  6. Finish with honey.
  7. Best served warm over your favorite steak.   

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