Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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.
