Roast Beef in Port Sauce
Serves 4 as a main course
- 800g roast beef, garnished
- freshly ground salt and pepper
- 30g carrots, peeled
- 20g celery, peeled
- 10g leek, prepared
- ½ small onion
- 80g red wine
- 300 ml beef stock
- 100 ml meat gravy
- 30g butter, plus extra for browning and brishing
- Peel the carrots and cut into small pieces
- Peel the celery and cut into small pieces
- Cut the leek in half, wash and cut into small pieces
- Peel the onion and chop into small pieces
- Cut the butter into small cubes and place in the refrigerator
- Preheat the oven to 180 °C
- Preheat the oven to 180°C/350°F/Gas Mark 4. Cut through the fat layer on the beef joint in a criss-cross pattern and then season with salt and pepper.
- Heat some butter in a frying pan until foaming, fry the beef in the hot butter until golden-brown all over and then place in the preheated oven in a roasting tin.
- Baste from time to time (pour the hot juices over the food).
- Remove the roast beef from the oven when the core temperature reaches 50 °C and place on a rack with a plate underneath to catch drops.
- Set the oven to low (leave the oven door open so that the oven can cool down more quickly). Then allow the roast beef to stand in the 80 °C warm oven until the core temperature of 56 °C (rare) is reached.
- In the meantime, place the roasted vegetables in a frying pan, quench with red wine and boil until the wine has reduced.
- Add the beef stock and gravy and simmer until the desired consistency is obtained.
- Pass the sauce through a fine sieve, season to taste with port and salt and pepper, finish off with the small, cold cubes of butter and whisk.
- Cut the roast beef into thin slices and brush with melted butter.
- Serve the sauce separately.
Add garlic cloves and rosemary twigs while braising.
Recipe by Ruedi Lehmann