4. Prepare Port Reduction
In a heavy bottomed skillet over medium heat, heat olive oil to shimmering. Add shallot and sauté, stirring frequently so as not to burn. Add garlic slices and season with a pinch of salt and pepper.
Add remaining ingredients and cook, stirring occasionally until reduced to 1/2 cup, about one hour.
Strain while still hot through a fine meshed strainer. Return to skillet and swirl in a pat of butter for sheen.
Reduction will thicken as it cools.