[ Dish ]
[ The Dish ]
[ The Dish ]
Red Wine Sauce
Turkey Gravy
A deeply savory red wine sauce enriched by beef trimmings, shallots, and aromatic herbs. Perfect for special occasions, it delivers impressive flavor and elegance with every bite.
Content
Created On:
[ Facts ]
[ Facts ]
Main Ingredient
Red Wine
Main Ingredient
Red Wine
Main Ingredient
Red Wine
Total Time
Total Time
Total Time
Cuisine
Cuisine
Cuisine
Servings
6
Servings
6
Servings
6
[ The Steps + Pictures ]
[ The Ingredients ]
[ The Ingredients ]
[ The Steps + Pictures ]
[ The Steps + Pictures ]
[ Steps ]
[ Steps ]
Beef Wellington with Red Wine Sauce
Heat oil in a large pan and fry the beef trimmings for a few minutes until browned on all sides.
Stir in shallots, peppercorns, bay leaves, and thyme; cook for about 5 minutes, stirring frequently, until the shallots are golden brown.
Pour in vinegar and bubble for a few minutes until almost dry.
Add red wine and boil until almost completely reduced.
Stir in stock, bring to a boil, then lower heat and simmer gently for 1 hour, skimming off any scum, until the sauce reaches the desired consistency.
Strain through a fine sieve lined with muslin, season to taste, and set aside.
Score the pastry on the beef Wellingtons and brush with egg wash. Bake at 200 °C/Gas 6 for 15–20 minutes until the pastry is golden brown and cooked through. Rest for 10 minutes before carving.
Reheat the red wine sauce and serve alongside the sliced Wellingtons.
Beef Wellington with Red Wine Sauce
Heat oil in a large pan and fry the beef trimmings for a few minutes until browned on all sides.
Stir in shallots, peppercorns, bay leaves, and thyme; cook for about 5 minutes, stirring frequently, until the shallots are golden brown.
Pour in vinegar and bubble for a few minutes until almost dry.
Add red wine and boil until almost completely reduced.
Stir in stock, bring to a boil, then lower heat and simmer gently for 1 hour, skimming off any scum, until the sauce reaches the desired consistency.
Strain through a fine sieve lined with muslin, season to taste, and set aside.
Score the pastry on the beef Wellingtons and brush with egg wash. Bake at 200 °C/Gas 6 for 15–20 minutes until the pastry is golden brown and cooked through. Rest for 10 minutes before carving.
Reheat the red wine sauce and serve alongside the sliced Wellingtons.
[ Notes ]
[ Notes ]
