Port and Stilton Gravy
Port and Stilton Gravy
Prep Time: 1 Minute
Cook Time: 5 Minutes
Ready In: 6 mins
ingredients
2 tablespoons -
fatty juices, reserved from the roast beef tin
1 tablespoon - plain flour (all purpose flour)
½ cup - ruby port
2 cups - beef stock
4½ oz - blue cheese (preferably Stilton)
1 teaspoon - redcurrant jelly
- salt and pepper
- addition juices from the meat
1 tablespoon - plain flour (all purpose flour)
½ cup - ruby port
2 cups - beef stock
4½ oz - blue cheese (preferably Stilton)
1 teaspoon - redcurrant jelly
- salt and pepper
- addition juices from the meat
directions
- In a saucepan over low heat, add 2 tablespoons of the fatty juices from the roasting tin. To make a roux, add the flour whilst stirring then whisk it in and then add the port. Keep heating and whisking over a fairly gentle heat, until thick and bubbling. Take the saucepan off the heat, and gradually whisk in the beef stock. Crumble the blue cheese between your fingers and whisk it in to the gravy along with the red currant jelly. Season, to taste, with salt and pepper. Pour in any juices that remain in the tin or on the cutting board. Transfer to gravy boat and serve with the beef.