Port Sauce for Beef

1. 1

   Heat the olive oil in a large pan and add the shallots.

2. 2

   Reduce the heat and cook the shallots for 3-4 minutes until softened but not browned.

3. 3

   Add the broth, bring to the boil and cook for about 5 minutes, or until reduced by half.

4. 4

   Add the port and cook for a further 5 minutes, or until reduced by a third.

5. 5

   Pour the sauce through a fine sieve into a clean pan, then return to the heat and bring to the boil.

6. 6

   Mix the cornstarch with a little water and slowly pour into the sauce, stirring all the time until the sauce has thickened.

7. 7

   Reduce the heat.

8. 8

   Season to taste.

9. 9

   If using the butter, keep the sauce on a gentle heat and whisk it inches This will add flavour and give the sauce a shine.

10. 10

    Otherwise, keep the sauce hot until the meat has been carved.

* Per serving · 4 servings · Values may vary.

No additional tips available.