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Roast Beef with Cabernet and Porcini Sauce
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30g. dried porcini mushrooms
1/2 cup warm water
1 tablespoon butter
1 tablespoon olive oil
1 1/2 - 2kg. piece of eye fillet
1 large carrot, chopped
3 celery stalks, chopped
2 medium brown onions, chopped
4 shallots, chopped
6 stems parsley (stalks and leaves), chopped
4 tablespoons cassis or other liqeuer
1 bottle cabernet sauvignon
3 cups veal stock
20 basil leaves, finely sliced
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The Food of Sonoma, California
This menu is typical of foods served in restaurants and wineries dotted around the Sonoma and Napa valleys in California. The food is healthy and flavourful and usually contains a healthy dose of local California wine. If you prefer to use different wines, just try to match a similar style so that you dont change the overall style of the recipes. This menu serves 4 people, generously.
Roast Beef with a Cabernet and Porcini Sauce
The rich and intense flavours of this beef dish will delight you and your guests. The beef is very easy to make and only needs some vegetable or salad accompaniments to make it a perfect meal. I like to serve a crisp salad of baby leaves, and some lovely buttery mash.
Preheat the oven to 175?c and soak the porcini in the warm water. Heat the butter and olive oil until bubbling then add the eye fillet and sautÈ on all sides until deep golden and caramelised. Remove the meat from the pan and keep warm.
To the same unwashed pan, add the chopped carrots, celery, onions, shallots and parsley and sautÈ until golden and fragrant. Place the eye fillet over the vegetables, nestling the meat into the vegetables. Bake the meat and vegetables at 175?c. for 20-25 minutes (medium-rare) or until done to your liking. Remove the meat and rest for 10 minutes, keeping warm.
Return the pan with the vegetables to the stove and cook over a high heat, adding the cassis or other liqueur and the mushroom mixture and stirring well. Add the cabernet sauvignon and boil rapidly to reduce by half, about 10 minutes. Add the veal stock and continue boiling until reduced by half again, about 10 minutes. Add salt and pepper to taste. Slice the beef then serve the sauce ladled over the top, garnished with parsley. Alternatively, ladle the sauce and vegetables on the plate and top with the sliced meat and basil leaves.
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| Recipe Origin: United States |
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Submitted by: |
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Kevin Milstein
Australia |
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| This recipe has been viewed 6938 times. |
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