RED WINE MARINADE FOR BEEF RECIPE - FOOD.COM
Make and share this Red Wine Marinade for Beef recipe from Food.com.
Total Time 2 hours 5 minutes
Prep Time 5 minutes
Cook Time 2 hours
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic.
- Place beef in plastic bag or shallow glass dish.
- Pour marinade over top; seal bag refrigerate for 2 to 6 hours.
Nutrition Facts : Calories 174.8, FatContent 18.2, SaturatedFatContent 2.4, CholesterolContent 0, SodiumContent 0.8, CarbohydrateContent 1.2, FiberContent 0.1, SugarContent 0.2, ProteinContent 0.1
BEEF FILLET WITH RED WINE SAUCE RECIPE | BBC GOOD FOOD
Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast
Provided by Marcus Wareing
Categories Dinner, Lunch, Main course, Supper
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 8
Number Of Ingredients 17
Steps:
- Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
- Pour the Port and wine into a large pan and simmer until reduced to a glaze. – this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
- Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
- Add the butter, cube by cube, and – when foaming – baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre – it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
- Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.
Nutrition Facts : Calories 636 calories, FatContent 42 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 1 grams fiber, ProteinContent 39 grams protein, SodiumContent 1.8 milligram of sodium
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