6 mins
Port and Stilton Gravy
Recipe by Graham
Port and Stilton Gravy, wonderfully aromatic and tangy, is the perfect acompaniment to any juicy roast beef. Port and Stilton are the essence of English foods. Just the words bring back memories of logs crackling in an open fire, and the smell of roasting chestnuts.
I love this mixture of rich, rounded ruby port and sharp, salty cheese which, combined with the beef juices create a deeply rich gravy. There is something about a big rib of beef sitting proudly on its carving board at the table that 'needs' an extravagant gravy to compliment it. And here it is!
Roast Forerib of Beef 
Roast Lamb Guard of Honour with Mustard Ingredients for Port and Stilton Gravy
Currently displaying quantities in US Imperial Measurements
How to Cook Port and Stilton Gravy
- 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.
GRAHAM'S HOT TIP:
Stir the flour into the juices littel by little to avoid getting lumps.
Reviews of Port and Stilton Gravy
 August 22 2014This is really good, really easy, and a fantastic way to have a blowout dinner! The gravy is so different, but just bursting with flavors, and it compliments the savory beef really well! There was not a drop of it left when I served this. If you didn't want to do a standing rib, this can be easily adapted to a samller more everyday roast. The seasoning on top and the gravy alongside are what really make this special. Serve with Roast Potatoes, a green of your choice, and you can't go wrong! JoshV (3 reviews) |
May 21 2014 Gravy has always been like rocket science to me. I've never been able to handle it and get it right. But this worked out perfectly and the taste was excellent. Thanks. fanny3 (1 review) |
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