Beef With Cabernet Sauce ...

 

                     Beef With Cabernet Sauce

By using cubes of sirloin quick sauteed ahead of time until rare and then reheating them in a make ahead Cabernet sauce at dinner, you serve a serve a spectacular main dish and have time with your guests.
A great make ahead dish .

Ingredients:

Red Wine Sauce

1/2 cup dried mushrooms

1 cup boiling water

2 Tablespoons olive oil

1 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1 Tablespoon chopped garlic

2 Tablespoons all purpose flour

3 cups beef stock

1 Tablespoon tomato paste

1 teaspoon dried thyme

1 bay leaf

2 stalks parsley

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Beef:

1/4 cup olive oil

2 1/2 pounds sirloin, cut into uniform 2 inch cubes

salt and pepper

1 pound button mushrooms

1 cup red wine

1 tablespoon balsamic vinegar

Parsley stalks

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Garnish:

3 Tablespoons chopped parsley

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Directions:

Soak mushrooms in boiling water for 20 minutes or until soft. Set aside and reserve.

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Heat oil in pot and add onions, carrots, and celery and saute for about 5 minutes or until brown around the edges. Add garlic and saute 1 minute more.

Stir in flour until well blended with vegetables. Cook until flour has rich brown color about 3 minutes. Add stock, tomato paste, thyme, bay leaf , parsley stalks, mushrooms (dried) and the soaking liquid. Bring to a boil stirring occasionally and cook for about 45 minutes until strongly flavored and slightly thickened. Strain sauce pressing down on solids. Reserve.

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Heat oil in a large saute pan and add beef in batches . Brown beef over high heat about 1 to 2 minutes per side. Beef should only be browned and rare as it will cook again in the sauce. Reserve beef and any juices in skillet. Add more oil as needed and brown mushrooms until they are softened. Reserve with beef.

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Add wine and balsamic vinegar to skillet and scrape up bits at bottom of pan. (If bottom of pan is burned, wash pan before adding wine.) Bring to a boil until wine is reduced by half. Add to reserved sauce.

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When ready to serve add sauce to skillet over high heat and bring to a boil. Reduce heat to medium and add beef, mushrooms and any juices to sauce. Simmer together until meat is heated through and still pink in the center. Remove meat to serving platter and continue heating sauce until sauce is thick and rich tasting, about 4 minutes. Pour over meat and scatter with chopped parsley. Serves 6