Make a restaurant quality meal at home every night.
Saturday, May 12, 2012
Roast Beef with Mushroom Red Wine Gravy
The usual prep with beef rub and searing all sides then slow roast in 250ºF. For the sauce I fried the mushrooms in a little oil and butter then took them out. Then I built the roux with a little oil and flour in the pan and cooked off the flour taste. Thin to a paste with stock and add red wine and mushrooms. Reduce the wine while the vegetables are cooking. A good meal and nice way to use up the last of a bottle of red wine.