Easy Beef Wellington Sauce

Beef Wellington Sauce


Beef Wellington Bordelaise Wine Sauce

(May 2009) This Bordelaise-style sauce is the sauce I use in my Beef Wellington Recipe and is made with mushrooms, red wine and beef broth, along with seasonings.  Its deceivingly EASY, considering it is so incredibly elegant and has the PERFECT flavor as a Beef Wellington Sauce.  Similar to the one Kennedy’s (a local high-end restaurant overlooking the city with killer city-light views at night – sadly the restaurant is no more, but the memories live on of my then not-yet husband (who IS now my husband:) wining and dining me there… aaahhhh, those were the days!) used to serve with Beef Wellington.

Easy Beef Wellington Sauce

• 2 tablespoons olive oil

• 4 to 6 ounces mushrooms, thinly sliced

• 1 shallot, chopped, or 2 green onions

• 1 clove garlic, finely minced

• 3 tablespoons flour (I may have used just 1.5 – don’t recall)

• 1 1/2 cups dry red wine, such as Pinot Noir or Cabernet Sauvignon (I used ½ c)

• 1 can (about 10 1/2 ounces) condensed beef broth

• 2 pinches of dried thyme

• salt and pepper, to taste

In a small saucepan, saute mushrooms, chopped shallot or green onion, and minced garlic in olive oil over medium heat until tender. In a small container, gradually mix flour with a small amount of the beef broth and blend well until flour is dissolved and a smooth liquid-paste is formed. Add the remaining broth to the pan, then the red wine, and then the broth and flour mixture. Simmer until reduced by about 1/4 to 1/3. Add thyme and salt and pepper to taste. Pour around Beef Wellington. Serves 4

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