APPLE-SAGE SAUCE FOR PORK WELLINGTONS

By charlotteh371

To make Apple-Sage Sauce, follow the sauce recipe on page 21 {complete recipe for Port Wine Sauce included below}, substituting ¼ cup apple juice or cider for the tawny port. Use ¼ cup dry white wine for the dry red wine. Finally, finish the sauce with 1 T apple jelly for the currant jelly, 1 T truffle butter (or unsalted butter), and 2 t minced fresh sage.

Ingredients

• SAUTE IN 1 T UNSALTED BUTTER:
• Port Wine Sauce (for beef Wellingtons)
• Makes about 1 cup
• Total time: 30-40 minutes
• Â1/2 cup yellow onion, chopped
• Â1/4 cup carrot, chopped
• Â1/4 cup celery, chopped
• 1 T tomato paste
• 2 bay leaves
• DEGLAZE WITH:
• Â1/4 cup tawny port
• Â1/4 cup dry red wine
• ADD AND SIMMER; STRAIN:
• 3 cups low-sodium beef broth
• COMBINE; WHISK IN:
• 2 T cold water
• 2 t cornstarch
• FINISH SAUCE WITH:
• 1 T red currant jelly
• 1 T truffle butter, optional (if unavailable, substitute 1 T unsalted butter)
• Salt and pepper to taste

Preparation

Step 1

Sauté vegetables, tomato paste, and bay leaves in butter until soft, 5 min.
Deglaze with port and wine, scrapping bits from bottom of pan. Simmer until reduced, 5 minutes.
Add beef broth; simmer 8-10 minutes, then strain. (Sauce may be made ahead to this point and chilled.) Return broth to a clean pan and bring to a boil over high heat.
Combine cornstarch and water in a small bowl, smashing out lumps with your fingers. Whisk cornstarch into the boiling broth, stirring until thickened.
Finish with jelly and truffle butter. Season with salt and pepper, then serve with the beef Wellingtons.