Roast beef with port wine sauce
1 serving
60 minutes
The classic roast beef recipe is accompanied by a sweet sauce of evaporated port wine with demi-glace, which is very suitable for the beef. Recipe from the Budweis bar (Tver). The recipe is taken from the book "Geography to taste with Nika Ganich. Gastronomic guides ". Budweis restaurant.
1
Clean the cut from veins and films and coat it in a mixture of salt, pepper, chopped garlic, thyme, and rosemary. Add olive oil and balsamic cream and mix. Marinate for 30 minutes.
- Beef tenderloin: 1 piece
- Garlic: 15 g
- Rosemary: 5 g
- Thyme: 5 g
- Salt: 8 g
- Ground black pepper: 8 g
- Olive oil: 50 ml
- Balsamic glaze (crema): 30 g
2
Place the marinated meat with spices on a hot skillet. Quickly and evenly fry on all sides until golden brown. Wrap the fried meat in four to five layers of foil and place it on a tray filled halfway with water.
3
Bake in a preheated oven at 180 degrees for 14-18 minutes.
4
Mix the ingredients for the sauce, put on fire, and reduce by half.
- Port wine: 300 ml
- Demi-glace sauce: 150 g
- Cane sugar: 100 g
5
Serve the roast beef with sauce.
