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Recipe

Porcini-Leek Sauce

Scott Phillips

Yield: Yields about 2 cups

Servings: 8

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.

Ingredients

  • 1/2 oz. dried porcini mushrooms (scant 1/2 cup)
  • 2 cups unsalted or lower-salt chicken stock or broth; more as needed
  • 1 Tbs. unsalted butter
  • 3 medium leeks, white and light-green parts only, halved lengthwise, thinly sliced crosswise, and well rinsed (1-1/2 cups)
  • Kosher salt
  • 1 tsp. chopped fresh rosemary
  • 1/2 tsp. chopped fresh thyme
  • 2 cups heavy cream
  • Freshly ground black pepper
  • 3/4 tsp. Dijon mustard
  • 2 tsp. fresh lemon juice; more as needed

Nutritional Information

      Calories (kcal) : 260
      Fat Calories (kcal): 220
      Fat (g): 24
      Saturated Fat (g): 15
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 85
      Sodium (mg): 95
      Carbohydrates (g): 8
      Fiber (g): 1
      Protein (g): 4

Preparation

  • Bring the mushrooms and chicken stock to a simmer in a 2-quart saucepan over medium heat and then remove from the heat and let sit until soft, about 20 minutes. Using a slotted spoon, lift the mushrooms out and squeeze any excess liquid back into the saucepan. Chop the mushrooms. Strain the stock through a fine-mesh sieve lined with a damp paper towel and set over a bowl. Wipe the pan clean.
  • Melt the butter in the saucepan over medium-low heat. Add the leeks and 1/4 tsp. salt, turn the heat down to low, and cook, stirring occasionally, until very soft, 6 to 8 minutes. Return the stock and porcini to the saucepan, add the rosemary and thyme, and bring to a boil. Boil gently until reduced to about 1-1/3 cups, about 15 minutes. Add the cream and 1/4 tsp. pepper and bring to a boil. Boil gently, stirring occasionally, until the sauce is reduced to about 2 cups, about 20 minutes. Remove from the heat and stir in the mustard and lemon juice. Season to taste with more salt, pepper, or lemon juice.

Make Ahead Tips

The sauce may be made 1 day ahead, but be sure to let it cool before covering and refrigerating. Reheat gently.

Reviews

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Reviews

  • lovestoeat70 | 11/13/2016

    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.

  • Soussy_Steve | 12/30/2014

    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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