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Roast beef with cabernet and pepper glaze
Roast beef with cabernet and pepper glaze
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Beef roasted on mushrooms with delicious glaze - simply divine!
Ingredients:
  • 250ml (1 cup) cabernet sauvignon wine
  • 250ml (1 cup) beef stock (see note)
  • 1/4 tsp coarsely ground black pepper
  • 50g Maggie Beer cabernet paste (see note), coarsely chopped
  • 80ml (1/3 cup) olive oil
  • 2 bunches fresh thyme
  • 2 large red onions, peeled, each cut into 3 slices horizontally
  • 850g-piece trimmed beef fillet
  • 2 garlic cloves, crushed
  • 6 large flat mushrooms, stems trimmed
  • 20.00 ml chopped fresh continental parsley (optional)
  • 20.00 ml chopped fresh chives (optional)
Instructions:
  • 1. Preheat your oven to a toasty 200°C. 2. In a saucepan, mix the wine, consommé, and pepper. 3. Bring the mixture to a boil over high heat, then lower to medium-low and simmer for 20-25 minutes until it reduces to 125ml (1/2 cup). 4. Add the cabernet paste, stirring until it melts and creates a luscious glaze.
  • Brush the large roasting pan with a drizzle of oil to lightly grease. Chop enough thyme to make 2 tablespoons. Place the remaining thyme sprigs at the bottom of the pan and layer the onion slices on top.
  • Tie the beef with unwaxed kitchen string at 4cm intervals. Heat 1 tablespoon of oil in a large frying pan over high heat. Add the beef, season with salt, and cook for 5 minutes until browned. Transfer the beef onto the onion and brush with some of the glaze.
  • In a small bowl, mix together the chopped thyme, garlic, and remaining oil. Season with salt and pepper. Place the mushrooms, cup-side up, around the beef. Drizzle the oil mixture over the mushrooms. Bake in the oven for 20-25 minutes for medium rare or until the beef reaches your desired level of doneness and the vegetables are tender. Cover with foil and let it rest for 5 minutes before serving.
  • Elegantly pour the rest of the glaze over the succulent beef. Garnish with parsley and chives for an extra pop of flavor. Then, present and savor every bite.

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