Tonight I'm doing Melt in your Mouth Beef Ragout with garlic mashed potatoes. I don't think I've ever had Chianti before, and as I was pouring it into the measuring cup a few drops dribbled onto my finger and I licked it and it was surprisingly fruity. I'm not usually a huge fan of red wine but this may be pretty impressive.
Also I must say, the ragout smelled delicious even before it had started cooking. I am VERY much so looking forward to dinner tonight.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Sunday, December 9, 2007
Tuesday, September 4, 2007
Beef Tenderloin with Roasted Shallot Port Sauce
Tonight I'm doing a roast beef tenderloin in a beef broth-roasted shallot-port-bacon sauce, with roasted potatoes and sugar snap peas. Also I burnt the top of my knuckle on the damn oven heating element thing. Again. Guh.
Hope it all tastes good.
edit: Oh wow. Oh wow. The sugar snap peas were a bit overdone (damn nuclear stovetop!) but still tasty, the potatoes were creamy with a crispy crust and perfectly seasoned with rosemary and thyme, and the beef. The beef. A nice medium rare throughout, tender and juicy, and that sauce. Wow. I accidentally over-reduced the beef broth and port (reduced it by 2/3 or 3/4 instead of 1/2), so I was a little worried it would be too strong, but when I added my roux, and butter, and then the roasted shallots and bacon... oh man. Heaven. Best beef gravy I may have ever had. And I did not know the wonders of a sweet, soft roasted shallot until tonight; they were sitting around for a while after roasting, waiting for the beef to get done, and the layers had separated a bit, as onions tend to do. So I picked up a tiny rogue layer and popped it in my mouth and HOLY CRAP. I had made roasted balsamic red onions before and hadn't been particularly thrilled, too oniony for me, but this was SO DIFFERENT. I could have just eaten them by themselves, as a side. Amazing.
Three thumbs up.
Hope it all tastes good.
edit: Oh wow. Oh wow. The sugar snap peas were a bit overdone (damn nuclear stovetop!) but still tasty, the potatoes were creamy with a crispy crust and perfectly seasoned with rosemary and thyme, and the beef. The beef. A nice medium rare throughout, tender and juicy, and that sauce. Wow. I accidentally over-reduced the beef broth and port (reduced it by 2/3 or 3/4 instead of 1/2), so I was a little worried it would be too strong, but when I added my roux, and butter, and then the roasted shallots and bacon... oh man. Heaven. Best beef gravy I may have ever had. And I did not know the wonders of a sweet, soft roasted shallot until tonight; they were sitting around for a while after roasting, waiting for the beef to get done, and the layers had separated a bit, as onions tend to do. So I picked up a tiny rogue layer and popped it in my mouth and HOLY CRAP. I had made roasted balsamic red onions before and hadn't been particularly thrilled, too oniony for me, but this was SO DIFFERENT. I could have just eaten them by themselves, as a side. Amazing.
Three thumbs up.
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