Beef with Port and Butter Pan Juices Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
3 cups beef stock (preferably homemade)
1 cup Tawny Port
1 31/2- to 4-pound boneless first-cut sirloin beef
roast or fillet, tied (room temperature)
2 tablespoons minced shallot
2 tablespoons Tawny Port
2 tablespoons red wine vinegar
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
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Directions: |
Directions:Combine stock and 1 cup Port in 3-quart saucepan and boil until reduced to 3/4 cup, about 1 hour. Set mixture aside. Preheat oven to 450°F. Place roast on rack over shallow roasting pan. Set in oven and immediately reduce temperature to 375°F. Roast until meat thermometer inserted in thickest part of meat registers 125°F (for rare), about 1 1/4 hours. Set meat aside on carving board. Drain off all but 1 tablespoon fat from roasting pan. Add shallot, remaining Port and vinegar and bring to boil over medium heat, scraping up any browned bits clinging to bottom of pan. Let boil about 1 minute. Transfer sauce to 9- or 10 inch skillet. Add reserved stock and bring to boil over medium-high heat. Reduce heat and simmer 2 minutes. Whisk in butter 1 tablespoon at a time, making sure each piece is fully incorporated before adding next. Add salt and pepper. Taste and adjust seasoning. Pour into sauceboat and keep warm. Serves 8. |
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Personal
Notes: |
Personal
Notes: To round out this meal, serve the roast with mashed potatoes and Vintner's Salad. This is another great "Special Occasion" recipe shared by Pat.
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