Port Wine Sauce

2015-02-01

Cuisine: American

A wonderful sauce for Beef Wellington or any Beef roast or steak This recipe serves

Ingredients

1/2 cup yellow onions, chopped Onions, yellow, sauteed
1/4 cup carrots, chopped Carrots, raw
1/4 cup celery, chopped Celery, raw
1 Tbs tomato paste Tomato products, canned, paste, with salt added
2 bay leaves Spices, bay leaf, crumbled
1/4 cup tawny port wine
1/4 cup dry red wine Alcoholic beverage, wine, table, red
3 cups low sodium beef broth
2 Tbs cold water Water, municipal
2 tsp cornstarch Cornstarch
1 Tbs red currant jelly Jelly, currant
1 Tbs butter (could use Truffle Butter )
salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt

Method

Step 1

Saute vegetables,tomato paste and bay leaves in butter until soft, 5 mins. Deglaze with port and wine, scraping bits from the bottom of pan. Simmer until reduced, 5 mins. Add broth; simmer 8-10 mins then strain. (Sauce can be done to this point and chilled) Return broth to a clean pan and bring to a boil over a high heat.

Step 2

Combine cornstarch and water in a small bowl, smashing out lumps with your fingers. Whisk cornstarch mixture into the boiling broth, stirring constantly until slightly thickened. Finish with jelly, butter,salt and pepper. Serve warm.

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