Port and Stilton Gravy

Who would have thought that putting blue cheese in gravy was such a good idea? This is an absolutely brilliant gravy that will compliment any good beef whether it’s served as a roast or a huge stake. If you are serving a large roast Rib of beef or a Côte de Boeuf, then make sure to include this gravy in your plans.


2          Onions, unpeeled

2 tbs     Juices, reserved from the roast beef tin

1 tbs     Plain flour

125ml  Port

500ml  Beef stock

125g    Stilton blue cheese

1 tbs     Red currant jelly

Salt and black pepper

Extra juices from the roast beef tin and carving


Preparation and cooking

The easiest way to make this gravy is when you are roasting a joint of beef. Take a large roasting tin, and slice the onions in half, and place in a pile in the centre of the tin. Keep the skins on the onions, so that that they colour the juices in the bottom of the tin as the meat cooks.

Select a large joint of beef, pour over a little cooking oil, and season generously with salt and freshly ground black pepper. Cook in a pre-heated oven at 200°C for the appropriate time according to the weight of the joint. Then remove the beef from the tin, and cover with tin foil, leaving to rest for at least 20-30 minutes.

Now make the gravy, by adding 2 tablespoons of the fatty juices from the beef tin to a small saucepan over a low heat. Add the plain flour and make a roux, then add the Port. Keep heating and whisking over a fairly gentle heat, until thick and bubbling.

Remove the onions from the tin, discard the browned outer skins, and then roughly chop. Put the onions in a blender with the beef stock and mix together.

Take the saucepan off the heat, and gradually whisk in the beef stock. Whisk in the blue cheese and red currant jelly. Season, to taste, with salt and pepper. Pour in any meat juices that remain in the tin or on the cutting board.

Transfer to gravy boat and serve with the beef.


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