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Name: Port Gravy (Beef Wellington)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tsp. olive oil; 75 g pancetta lardons; 1 echalion shallot finely chopped; 3 tbsp. plain flour; 200 ml ruby port; 500 ml beef stock; 1 tbsp. Raspberry jelly or cranberry

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INGREDIENTS

1 tsp. olive oil
75 g pancetta lardons
1 echalion shallot finely ; chopped
3 tbsp. plain flour
200 ml ruby port
500 ml beef stock
1 tbsp. Raspberry jelly or cranberry

INSTRUCTIONS

Heat oil, pancetta and shallot in a pan over medium heat and cook, stirring occasionally, until pancetta is golden and shallots are tender. Stir in flour and cook for 1min. Gradually add port, whisking to avoid lumps, then whisk in stock. Increase heat to high and bubble vigorously for 5min until thickened. Whisk in jelly and check seasoning. Set aside.

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Nutrition

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Serving Size: 1 (575g)
Recipe Makes: Servings

Calories: 65
Calories from Fat: 4 (6%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 990mg		34 %
Potassium 925mg		24 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 6g
Protein 9.8g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 65

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