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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sauce for Roasted Fillet of Beef Recipe

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This recipe for Sauce for Roasted Fillet of Beef is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. unsalted butter
Extra-virgin olive oil
2 shallots, minced
2 lbs. asssorted mushrooms, such as crimini, oyster, shitake, chanterelle, or white, trimmed and sliced
Leaves from fresh thyme springs
Salt and freshly ground black pepper
1/2 c. Cabernet Sauvignon
1/4 c. reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 c. heavy cream
1 tbsp. minced fresh chives
Directions:
Directions:
Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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