Roast beef with Bordelaise sauce
8 servings
150 minutes
Roast beef with Bordelaise sauce is a classic of French gastronomy, embodying elegance and rich flavor. This recipe has its roots in Bordeaux, a famous wine-producing region, reflecting its culinary traditions. The combination of tender beef slow-cooked with aromatic herbs and vegetables and a thick red wine-based sauce gives the dish depth and sophistication. The Bordelaise sauce is enriched with demi-glace, shallots, and garlic, creating a rich bouquet of aromas. The dish is perfect for a festive dinner accompanied by a glass of aged red wine. Each slice of roast beef soaked in velvety sauce reveals the full palette of French cuisine flavors, making the meal a true gastronomic journey.
1
Preheat the oven to 200 degrees. Mince 8 cloves of garlic. Rub the beef with salt, pepper, and garlic, leaving 1 tbsp of minced garlic aside. Roast the meat in an ovenproof skillet bone side down for about 30-40 minutes. Then reduce the temperature to 150 degrees and roast for another 45 minutes. Meanwhile, boil the wine in a pot and keep it on heat until a quarter of the liquid evaporates.
- Garlic: 12 cloves
- Roast beef: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Red wine: 750 ml
2
Remove the roast beef from the oven and drain the fat. Cut the carrot, celery, onion, and remaining garlic into large pieces.
- Garlic: 12 cloves
- Carrot: 4 pieces
- Celery stalk: 4 g
- Onion: 2 heads
3
Place the chopped vegetables, 3 bay leaves, and 3 sprigs of thyme around the roast beef and return to the oven for another 30 minutes. Remove from the oven, place the meat on a cutting board, and cover with foil.
- Bay leaf: 5 piece
- Thyme: 1 bunch
4
Place the vegetables in a pot and the remaining fat in a saucepan. Pour 3 cups of water into the skillet and bring to a boil over medium heat, scraping off any stuck bits from the bottom. Pour the resulting liquid into the saucepan, then add wine, demi-glace sauce, 1/4 chopped shallot onion, and the remaining thyme and bay leaf. Simmer on low heat for 20 minutes, strain the sauce and return it to the saucepan over medium heat. Add the remaining shallot onion and minced garlic and cook while stirring for 3-5 minutes. Remove from heat, add parsley and butter. Season to taste.
- Red wine: 750 ml
- Demi-glace sauce: 30 g
- Shallots: 4 heads
- Thyme: 1 bunch
- Bay leaf: 5 piece
- Shallots: 4 heads
- Garlic: 12 cloves
- Chopped parsley: 1 glass
- Butter: 4 tablespoons
- Salt: to taste
5
Slice the roast beef and serve with sauce. Enjoy your meal!