Dec 18, 2023

Roast Beef with Wine Sauce

Roast beef with Wine Sauce

The rule is to always choose a beautiful piece of meat, it will depend on how the meat will turn out while baking. With roast beef, it is very important that the meat is soft and tasty. This recipe is a preparation of roast beef with wine sauce, which is then baked in the oven. Follow the recipe.

Ingredients: medium, total time: 45 min. 6 servings

1.5 kg roast beef in a piece
2–3 Tablespoons of extra virgin olive oil
3 sprigs of rosemary
2 bay leaves
3 cloves of garlic
1/2 teaspoon dry spices/Vegeta
30 juniper berries
a pinch of nutmeg
200 ml of white wine
1 teaspoon of salt
1/4 teaspoon pepper

roast-beef-with-wine-sauce-with-cherry-tomatoes-and-parsley-in-white-plate — Roast Beef with Wine Sauce

Preparation:

Select a nice cut of roast beef from the butcher.
If there is fat, remove excess fat with a knife.
First rub the meat with fresh rosemary and 1 clove of garlic that you cut in half. Place the spices in a small bowl and mix well. (salt, pepper, dry seasoning/ Vegeta, juniper berries, nutmeg). (Mash the juniper berries and grate a pinch of nutmeg)
Tie the piece of meat with kitchen twine on all sides so that it is compact, and insert the sprigs of rosemary and bay leaf.
Then coat the meat with olive oil.
Take a larger pan and put the prepared meat, add 2 cloves of garlic in the skin and cook on a high heat so that the meat is well browned on all sides and the crust sticks without adding oil.
Turn with the help of a larger wooden fork, you must not poke the meat while baking. Bake for about 7 minutes.
When the meat is browned and the crust has caught on from all sides, turn off the heat.
Transfer the meat to the oven rack and place a pan under the rack and pour 200 ml of water and 2 cloves of garlic that were roasted without the skin. Put it to bake in a heated oven at 170 °C with a fan for about 20 minutes. After that, reduce the heat to 160 °C and bake for another 10 minutes.
After that, wrap the meat in aluminum foil and then wrap it in nylon foil, close it well and leave the meat to soften for about 30–40 minutes.
Before serving and after the specified time, take a pan, pour 2 tablespoons of olive oil, heat on moderate heat. Add the liquid from the pan from the oven with garlic and heat for a few minutes, then add white wine and stir, wait for the alcohol to evaporate. Remove the garlic, and pour the juice into a small, deep bowl, then add the rest of the liquid from the meat that you opened and mix.
Cut the roast beef into thin fillets and arrange on a large serving plate, and pour the juice over the meat with the help of a spoon, serve with baked potatoes or other vegetables and salad. Buon appetito!