Friday, January 8, 2016

Beef with Port and Butter Pan Juices


3 C      Beef stock
1 C      Tawny Port
1          3 ½-4 lb boneless first-cut sirloin beef roast or fillet,    
            tied (room temp)
2 T      Minced Shallots
2 T      Tawny Port
2 T      Red Wine vinegar
8 T      Unsalted butter (1 stick)

Combine stock and 1 C port in 3-quart saucepan and boil until reduced to ¾ C (about 1 hr.).  Set mixture aside.

Preheat oven to 450.  Place roast on rack over shallow roasting pan.   Set in oven and immediately reduce temp to 375.  Roast until thermometer inserted in thickest part of meat registers 125 for rare, about 1 ½ hours.   Set meat aside on carving board.   ****

Drain off all but 1 T fat from roasting pan.  Add shallot, remaining Port and vinegar and bring to a boil over medium heat, scraping up any browned bits.   Let boil about 1 minute.   Transfer sauce to 9-10 in. skillet.  Add reserved stock and bring to a boil over medium heat.   Reduce heat and simmer 2 minutes.   Whisk in 1T butter at a time, making sure each piece is fully incorporated before adding the next.  Add salt and pepper.   Taste and adjust seasoning.  Pour into sauceboat and keep warm.

Serves 8.

Port and Butter Pan Sauce
****Sliced Chateaubriand