BEEF IN RED WINE SAUCE RECIPES

Steps:

• Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
• Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
• Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.
• In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
• To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.

Steps:

• Shape each beef fillet tender piece by tightly wrapping it in a triple layer of film (set its shape), place wrapped beef in the refrigerator overnight, or 24 hours.
• Take the film off the beef fillet tender, then quickly sear in a skillet with 2 tbsp olive oil for about 1 min on each side until browned and still rare in the center. Then take out of the pan set aside, and let cool.
• Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves, and some seasoning. As the mushrooms start to give off their juices, continue cooking on high heat for 10 mins or until all the moisture has dissolved and you are left with a mushroom paste (duxelles). Now take the duxelles out of the pan and let them cool.
• Now cut the pastry dough in half, Put on a floured surface, roll all the pieces into a large rectangle enclosed by one of the tender beef fillets, and then place it in the refrigerator to chill.
• Lay a large sheet of film on a work surface, place four slices of prosciutto di parma ham in the center, and overlap each piece slightly, creating a square. Spread about half the mushroom mixture (duxelles) equally over the prosciutto ham.
• Now season the beef tenders to taste with salt and pepper, then put the tenders on top of the mushroom (duxelles) covered prosciutto ham. Using the film, roll the prosciutto ham on top of the beef, roll, and tie the film tightly and evenly on each end shaped like a thick log. Do the same step with the other beef tender; after done, chill both for a minimum time of 30 mins.
• Remove from refrigerator and brush puff pastry with an egg wash. Then remove the beef tender film and wrap the puff pastry around each prosciutto ham wrapped beef tender. Trim the excess pastry, then brush the egg wash all over the puff pastry. Then cover with film and for a minimum time of 30 mins.
• In The Meantime, start making the red wine sauce. Heat large pan on med heat the 2 tbsp. Olive oil and fry beef trimmings for about 3-4 mins until trimmings sides are browned. After mix in the sliced shallots and peppercorns, thyme, bay leaf, and continue cooking for additional 5 minutes, stirring them frequently until the shallots turn a golden brown color.
• Now Pour in the vinegar and let it boil for a couple of mins until nearly dry. Add wine let boil until nearly entirely reduced, add beef stock, bring a boil again, lower the heat, simmer for 1 hour, and eliminate any skin from the surface until you have the preferred texture. Straining the liquid through a fine sieve that is lined with muslin. Taste for seasoning then set sauce aside.
• After cooking the beef wellingtons, score the puff pastry lightly with a paring knife, after brush the top of the wellingtons with the egg wash again. Place in oven and Bake at 395 F. for 15-20 minutes until the pastry is golden brown, then rest for 10 mins before carving and serving
• In The Meantime, heat the red wine sauce an accompaniment for beef wellington