Recipes For 2009

Port Wine Sauce

Subtle and perfectly flavored.
1 tbsp unsalted butter
1/2 cup yellow onion chopped
1/4 cup chopped celery
1 tbsp tomato paste
2 bay leaves
1/4 cup tawny port
1/4 cup dry red wine
3 cups low sodium beef broth
2 tbsp cold water
2 tsps cornstarch
1 tbsp red currant jelly
1 tbsp cold butter
salt and pepper to taste

In a saucepan, saute the vegetables, tomato paste and bay leaves in the 1 tbsp butter for about 5 minutes or until soft.

Deglaze with the port and red wine, scrapping the bottom bits ups. Simmer and reduce for about 5 minutes.

Add beef broth and simmer 8-10 minutes, then strain.

NOTE: Sauce can be made up to this point and chilled.

Return the mixture to a clean pan and bring to a boil over high heat.

Combine cornstarch and water in a small bowl until smooth. Whisk into the broth stirring constantly until thickened.

Whisk in the jelly, butter and salt and pepper.

This is fantastic over any type of beef, particularly Beef Wellington.