Port Wine Sauce


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


  • 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


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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