Complement the Beef Wellingtons with a rich sauce made with Port wine and truffle butter. It's elegance at its finest.
Makes
1 cup
Total Time
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Ingredients
SAUTÉ:
DEGLAZE:
WHISK:
Test Kitchen Approved
Test Kitchen Tip
Look for truffle butter at specialty markets. Add it just before serving or its “truffle-ness” will be lost.
Instructions
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 8–10minutes 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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per Tbsp.
Calories: 34
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 17mg 0%
% Daily Value*
Carbs 2g 0%
Fiber 0g 0%
Protein 1g
*Percent Daily Values are based on a 2,000 calorie diet.
