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.
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 8–10 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.
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 17mg 0%
Carbs 2g 0%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.