4. Cabernet Sauce
What you need:
- 4 tbsp of butter, divided
- A large onion, chopped
- A tbsp of fresh thyme leaves, minced
- Bay leaf
- ½ cup vinegar
- 2 cups of cabernet sauvignon wine
- 2 cups of beef stock
- 2 tbsp of worcestershire sauce
- Tsp of dijon mustard
- 2 tbsp of flour
To make:
Prepare your beef wellington. While it is baking, heat the oil in a large pan. Fry the beef trimmings for a few minutes or until browned on all sides. Add in the onions and some pepper, the bay leaf, and the minced thyme. Cook for about five minutes or until all of the onions turn a golden brown. Add in the vinegar until it starts to bubble and is almost dry. Now add the wine and boil until reduced. Add in the stock and bring to a boil again. Lower the heat and simmer for an hour. Remove any scum that appears on the surface of the sauce. Strain the liquid through a fine sieve. Serve the sauce over the beef wellingtons.