Spiced Beef with Wine Sauce and Roasted Potatoes
A touch of butter deepens the flavor of the sauce. Use a good-quality red wine for the most robust result.
Yield: 4 Ready in 45 minutes
favorite of 1 people 0 people want to try
|1 1/2 poundsFingerling potatoes|
|6 seedsCoriander; crushed|
|4 Juniper berries|
|1 750-ml bottleCabernet sauvignon or other dry red wine|
|1 1-inch stickCinnamon|
|16 ouncesBeef tenderloin steaks; trimmed 1 1/2 inch thick (4 ounces each)|
|1/2 cupLow-salt beef broth; divided|
|1 1/2 teaspoonsCornstarch|
Spiced Beef with Wine Sauce and Roasted Potatoes 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.
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