Bellini Sauce
This is a sauce I learnt during my time at the Capanella in Newcastle.
It was on the menu since Day 1, May 4th 1985 and it is still very popular at Portofino.
The sauce itself may be used with all sorts of meats, especially beef fillet medallions
INGREDIENTS
(for 4 servings)
1lb button mushrooms
1 Spanish onion
1 chargrilled or marinated sweet red pepper
1/2 pint beef or chicken gravy
1/2 glass of red wine
1/4 pint double cream
Salt and pepper
Olive oil
Butter
METHOD
Heat 2tbsp of oil in a frying pan.
Fry the sliced onion and mushrooms on medium heat until the onion is soft.
Add the sliced pepper
Add the gravy and wine. Cook for 10 minutes
Turn the heat down, add the cream and a tbsp of butter. Simmer for 5 minutes until the sauce coats the back of a spoon.
Grill the medallions or any other meat to your liking then, add to the sauce and simmer until well coated.
Serve with sauteed potatoes and vegetables of your choice.
