Yield: Yields about 2 cups
Dried porcini mushrooms add the perfect earthy note to a creamy leek sauce. Serve as an accompaniment to this simple Sear-Roasted Beef Tenderloin. It’s delicious paired with roast chicken, pork, and lamb, too.
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Make Ahead Tips
The sauce may be made 1 day ahead, but be sure to let it cool before covering and refrigerating. Reheat gently.
Terrific sauce. Paired with the Oven Roasted Filet. Very rich - decadent even. Prepared the day before the dinner party and was glad I did as it was a little on the thin side had it been served immediately. I let it cool completely, refrigerated overnight and slowly rewarmed before dinner. Much thicker. Guests literally swooned.Regarding previous reviewer - I did not strain to remove all the mushrooms and leeks. If you want a velvety sauce, I would follow their tip. Personally, I liked the little bits of mushroom and leeks. Either way would be great - just depends on your goal.
This was simply the most savory and scrumptious sauce - poured over a beef wellington was to die for.However the directions are a bit confused; why would you strain the stock after only boiling the mushrooms in it (and removing the mushrooms)? The time to strain is after the first reduction, before adding the cream. This removes all the spent solids (mushrooms and leeks and rosemary...). Done this way you've extracted all the flavors from the ingredients, and end with a smooth, creamy deliciously earthy sauce good enough to drink from a cup!
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