A traditional sauce done correctly that will blow your taste buds away and work together so well with lamb and beef. I will say there is a little work and time involved in bringing this sauce together but it is well worth the wait. If you like your sauce a little sweeter stir in some Castor sugar to taste.
Makes approximately 2 cups of sauce.
- 80g unsatled butter (chopped)
- 8 golden shallots (finley chopped)
- 400g field mushrooms (sliced)
- 3 sprigs of thyme
- 1 bay leaf
- 1 star anise
- 3 tbsp. black peppercorns
- 3 garlic cloves brusied
- 2 wide strips orange ring
- 1 tomato (chopped)
- 1.5L red wine
- 50ml port
- 1 ½ tbsp. balsamic vinegar
- 1.5L beef stock
- Salt & Pepper
- Melt 30g of butter in a large heavy based saucepan over medium heat, when the butter starts to foam add the golden onion shallots and stir for 2-3 minutes or until soft.
- Increase the heat to high, add mushrooms, thyme, bay leaf, star anise, peppercorns, garlic and orange rind and stir for 6-8 minutes.
- Reduce the heat to low add in the tomato and stir for 5 minutes
- Add red wine, port and vinegar to the pan and bring to the boil, simmer for 15 minutes or until reduced by one third, add in the stock and simmer for 30 minutes or until reduced by half.
- Strain the sauce through a fine mesh sieve into a clean pan and discard the solids, simmer the sauce over medium heat for 6-8 minutes or until reduced to a light sauce consistency
- Reduce the heat to low, whisk in the remaining 50g of butter and season with salt and pepper.
Note. You can store the sauce in your fridge for up to 7 days.