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Beef with Prickly Pear and Port Sauce


By noted New York author and cooking teacher Perla Myers,
Featured in the Prickly Pear Cookbook by Carolyn Niethammer



  • 1 shallot, minced (2 to 2 ½ tablespoons)
  • 1 cup Port wine
  • ½ cup Cheri’s Prickly Pear Cactus Syrup
  • Juice of 1 lemon
  • Juice of 1 orange
  • 2 teaspoons red-wine vinegar
  • Dash of cayenne pepper
  • Salt and pepper to taste
  • Zest of 1 orange, slivered
  • 1 ½ pounds beef or venison steak (Great with chicken as well)

Combine shallots and Port in small saucepan over medium heat.  Simmer until liquid is reduced by half.  Add prickly pear syrup, citrus juices, vinegar and spices, and simmer for 5 minutes.  Add the slivered orange zest and simmer for another 3 minutes.  Set aside.  Fry or broil steak, and slice thin to serve.  Serve with room-temperature sauce.

Secret Ingredient

Prickly Pear Cactus Syrup

The naturally beautiful magenta colored syrup, made from prickly pear cactus juice, is customarily used over pancakes and desserts, but is also ... Click for product details.


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