Roast Beef with Port Wine Sauce
Main Dishes • European
Description
A classic roast beef recipe is accompanied by a perfectly suited sweet sauce made from reduced port wine and demi-glace. Recipe from a restaurant in the United States. This recipe is taken from a book titled 'A Taste of Geography with John Smith. Culinary Guides.'
Ingredients
- Veal Tenderloin 1 piece
- Garlic 0 oz
- Rosemary 0 oz
- Thyme 0 oz
- Salt 0 oz
- Ground Black Pepper 0 oz
- Olive Oil 0 fl oz
- White Balsamic Cream 0 oz
- Port Wine 10 fl oz
- Demi-Glace Sauce 5 oz
- Raw cane sugar 5 oz
Step-by-Step Guide
Step 1
Trim the tenderloin of any sinews and membranes, then coat it in a mixture of salt, pepper, coarsely chopped garlic, thyme, and rosemary. Add olive oil and balsamic glaze, and mix well. Marinate for 30 minutes.
Step 2
Place the marinated tenderloin along with the spices in a hot skillet. Sear quickly and evenly on all sides until golden brown. Wrap the seared meat in four to five layers of foil and place it on a baking sheet filled halfway with water.
Step 3
Bake in a preheated oven at 355°F for 14–18 minutes.
Step 4
Combine the ingredients for the sauce, place them over heat, and reduce by half.
Step 5
Serve the roast beef with sauce.
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