So in my excitement to post about the 2010 Beef Wellington Extravaganza, I forgot to mention the sauce I made to go with it. I have to share…its really good.
Joy of Cooking recommended several different recipes for sauce to go along with the beef, including a mushroom wine sauce. I used that recipe as my jumping off point.
First, you want to use the pot that you used to sear the beef roast: all the flavor and- I’ll say it- the fat will provide a great base for the sauce. Next, chop up about 2 cups of mushrooms and 1 medium sized shallot.
Melt a couple tablespoons of butter in the pot and then toss in the chopped mushrooms and shallots and some kosher salt. Saute them for a few minutes then add in a few tablespoons of the duxelles that you reserved and a couple tablespoons of Madeira. You KNEW that duxelles would come in handy, didn’t you!?
After a couple more minutes, add a few cups of chicken stock. I tossed in about 2 1/2 cups…it was all that was left in the fridge! Now, let it cook and cook stirring occasionally until its cooked down and thickened. The beauty is that you can turn the heat way down and leave it on the stove until your roast is ready…just make sure you stir it every so often.
I added some more butter (shameless) and a little black pepper toward the end of cooking. I just kept tasting the sauce and adding to taste. It made a gravy-boat-full of sauce….that’s the metric system.
It was fantastic with the beef wellington, buttery and with the same deep flavors of the roast. Also the mushrooms stay firm and are great secretly plucked out of the gravy boat and eaten with the wellington and any sides you make to go with it.
NOTE: I feel like this recipe is pretty much the standard approach to many sauces: Deglazing the pan you cooked meat in, adding flavors (mushrooms/shallots) and then adding liquid (stock/Madeira) and reducing down.
I apologize for the lack of a “finished product” picture….it got devoured pretty quickly. Consider that an endorsement!
More soon…I apologize for the brief hiatus!