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

Directions

1. 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.