Spiced Beef with Wine Sauce and Roasted Potatoes

Spiced Beef with Wine Sauce and Roasted Potatoes Ingredients

POTATOES	1 bottle Cabernet sauvignon or other dry red wine 750 ml
1 1/2 pounds Fingerling potatoes	1 1-inch stick Cinnamon
1/4 teaspoon Salt	16 ounces Beef tenderloin steaks trimmed 1 1/2 inch thick (4 ounces each)
1/8 teaspoon Pepper	SAUCE
BEEF	1/2 cup Low-salt beef broth divided
1/4 teaspoon Salt	1 teaspoon Sugar
1/8 teaspoon Pepper	1/4 teaspoon Salt
6 seeds Coriander crushed	1 1/2 teaspoons Corn starch
4 Juniper berries	2 teaspoons Butter
2 Cloves

Instructions for Spiced Beef with Wine Sauce and Roasted Potatoes

1. To prepare potatoes, preheat the oven to 400.
2. Arrange potatoes in a single layer on a jelly-roll pan coated in cooking spray. Lightly coat potatoes with cooking spray; sprinkle with teaspoon salt and 1/8 teaspoon pepper. Bake at 400 for 40 minutes or until tender, turning after 20 minutes. Remove from oven; keep warm.
3. To prepare beef, combine teaspoon salt, 1/8 teaspoon pepper, coriander seeds, and next 4 ingredients (through cinnamon) in a large saucepan; bring to a boil. Reduce heat, and simmer 2 minutes. Strain wine mixture through a sieve into a bowl; discard solids. Return wine mixture to pan; bring to a simmer (mixture will just barely bubble). Arrange beef in a single layer in saucepan; cook 5 minutes or until desired degree of doneness. Remove beef from pan; keep warm. Reserve cup cooking liquid; discard remaining cooking liquid.
4. To prepare sauce, combine reserved cup cooking liquid, cup broth, sugar and teaspoon salt in pan; bring to a boil. Reduce heat and simmer 2 minutes or until reduced to cup. Combine remaining cup broth and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Add butter; stir until melted.



Main Ingredient: BeefCuisine: American

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