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Sauces & Stuff

Port Wine Sauce

Complement the Beef Wellingtons with a rich sauce made with Port wine and truffle butter. It's elegance at its finest.


1 cup

Total Time

30–40 minutes

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Test Kitchen Tip

Look for truffle butter at specialty markets. Add it just before serving or its “truffle-ness” will be lost.


Sauté onion, carrot, celery, and tomato paste in 1 Tbsp. butter in a saucepan over medium heat until soft, 5 minutes.

Deglaze pan with port and wine, scraping up browned bits. Add bay leaves and simmer liquid 5 minutes. Add broth and simmer 810 minutes more; strain and wipe pan clean. Return sauce to pan; bring to a boil over high heat.

Whisk together water and cornstarch until dissolved, then add to boiling sauce, whisking constantly, until thickened. Whisk in jelly and truffle butter; season with salt and pepper. Serve sauce with Beef Wellingtons.

Make-Ahead Directions: After straining the sauce, you can cover and chill it. Bring the sauce to a boil before adding the remaining ingredients.

Nutritional Facts

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