Roast Beef With Blackberry & Port Sauce

Roast Beef With Blackberry & Port Sauce

The secret to keeping this topside juicy is fragrant Bay Leaves whizzed up into a verdant green brine.  Add a rich port-spiked sauce and you are in for a treat-- just make sure you have enough left over for sandwiches.

Ingredients:

2kg beef topside from the joint i.e.  (4 1/2 pounds top sirloin roast)

3 tablespoons fine sea salt

10 fresh bay leaves

2 large red onions, trimmed (skin-on) and halved width ways 

2 tablespoons vegetable oil

4 tablespoons all-purpose flour 

250ml (1 cup) ruby port (or rich red wine)

500ml pot fresh beef stock, 

1 tablespoon Red Currant jelly

300g (2 cups) frozen blackberries defrosted

Directions:

The evening before cooking (or up to 2 days before), brine the beef. 

Whizz the salt and 5 bay leaves in a small food processor, until finely ground to a pale green salt.  Put the beef inside a rimmed baking dish and coat evenly with the salt mixture.  Cover with foil and chill until ready to cook.

Preheat the oven to 150*C (300*F).  Put the remaining 5 bay leaves in a medium, deep roasting roasting pan with the onion cut side down.  Wipe off and discard the brine from the beef, then pat dry with kitchen towel.  Put on top the onions and coat with oil.

Roast for 2 hours to 2 1/2 hours, checking with a meat thermometer until cooked to your liking.  Carefully transfer to a serving platter and leave to rest for 30 minutes carefully tented with foil.

Meanwhile make the sauce.  Put the roasting pan (with the onions and bay leaves in) on the stove with a high heat.  Sprinkle in the flour and cook, whisking constantly, for 3 to 4 minutes, until just starting to thicken.  Pour in the port and boil rapidly, scraping the base of the pan as you go, until thickened again.  Add the stock and redcurrant jelly whisking again for another 1 - 2 minutes, then pass through a fine sieve onto a medium pan, pressing to extract as much juice as possible.  (discard the onions and bay).  Add any resting juices from the beef plus the blackberries.  Simmer briskly for 2-3 minutes, until thickened to your liking and the berries have burst a little, season if needed.  Thinly slice the beef and serve the sauce on the side.

Beef Tenderloin With Shallots And Figs

BEEF TENDERLOIN WITH
SHALLOTS AND FIGS

I shared earlier that I had planted a Black Mission Fig Tree in my back yard in CA.  I was first introduced to fresh figs by our son-in-law on my first visit to Milano, Italy.  It has been a favorite fruit since.

The beef tenderloin is slow-roasted to ensure tenderness. To coarsely crack peppercorns, use a mortar and pestle or place peppercorns in a plastic bag and use a rolling pin.

Ingredients:
¼ cup olive oil
1 tbsp red peppercorns, coarsely cracked
1 tbsp green peppercorns, coarsely cracked
1 tsp sea salt
2 lbs premium beef tenderloin roast; tied, centre cut
6 whole ripe fresh figs, cut in half
18 small whole shallots, peeled (10 oz)
1 cup ruby port
¼ cup balsamic vinegar
1 tbsp fresh thyme, minced, about 8 sprigs
¼ cup unsalted butter, cold
Salt and freshly ground black pepper, to taste


Directions:
Preheat oven to 325ºF.

Rub 1 tbsp olive oil, cracked pepper and salt over tenderloin.

Heat 1 tbsp olive oil in an ovenproof medium-size skillet on high heat. Sear tenderloin on all sides, about 1 minute per side.

Transfer tenderloin to plate and tent with foil.

In the same skillet, add 1 tbsp olive oil and sear fig halves for 2 minutes per side, or until caramelized. Remove and reserve with tenderloin.

In the same skillet add 1 tbsp olive oil and shallots and cook for 8 to 10 minutes or until soft.

Add port, balsamic vinegar and thyme and bring liquid to a boil.

Place tenderloin on top of the shallots and place figs around the tenderloin. Bake on middle rack in oven for 50 to 65 minutes or until desired doneness. For medium-rare, bring internal temperature to approximately 140ºF; or medium, 160ºF.

Remove tenderloin and figs and tent with foil. Reserve.

Bring remaining sauce to a boil and reduce to ½ cup.

Whisk in butter. Season with salt and pepper to taste.

Cut tenderloin into 6 pieces, plate with figs and shallots and spoon sauce over tenderloin. Serves 4 to 6

Entrecotes Au Poivre Vert ..... French Title For Strip Steaks with Green Peppercorn Sauce

                                        

                                                                                                                             Strip Steaks With Green Peppercorn Sauce

With a given choice most people who dine out prefer to order a steak when dining in a fine restaurant.  
Great steaks are easily made at home with the addition of a tasty sauce. The sauce requires 20 to 25 minutes to prepare. Keep a warmed plated with steaks in the oven on a very low setting as to not continue cooking the steaks.

Ingredients:

Four 1" thick strip steaks

salt

1 Tablespoon olive oil

2 finely chopped shallots

1 1/2 cups ruby port

2 cups beef stock

1 cup heavy cream

1/4 cup rinsed and coarsely chopped brine cured green peppercorns

2 teaspoons white wine vinegar

salt to taste

***

Directions:

Season four steaks (about 2 1/2 lbs. total wt.) with salt to taste. Place on a plate, cover, and refrigerate for 2 hours. Remove steaks from refrigerator and set aside at room temperature to let rest for one hour.

***

Heat 1 Tablespoon e.v. olive oil in a large skillet over medium high heat. Pat steaks dry; add 2 steaks to skillet. Cook flipping once, until well browned and medium rare, 4 to 5 minutes. Repeat with remaining steaks. Remove skillet from heat.

***

Remove skillet from heat and add 2 finely chopped shallots; stir until fragrant, about 30 seconds. Add 1 1/2 cups ruby port.; bring to a boil over medium high heat. Cook until the mixture is reduced to about 1/4 cup, 5 to 6 minutes. Add 2 cups beef stock; boil until syrupy, 10 to 12 minutes. It is important to first reduce the port and then add 2 cups beef stock; boil until syrupy, 10 to 12 minutes. Remove skillet from heat; whisk in 1 cup heavy cream. Return skillet to medium heat and boil until thickened, 6 to 8 minutes. Stir in 1/4 cup coarsely chopped brine cured green peppercorns, 2 teaspoons white wine vinegar and salt to taste. Pour sauce over steaks. Serves 4