PERFECT WINE TEMP RECIPES

Steps:

• Rinse the mushrooms and pat dry. Break off the mushroom stems and roughly chop, setting the caps aside. Roughly chop the onion. Finely chop the shallot and set aside.
• Heat the oil in a medium saucepan over medium heat. Add onion and saute until softened and lightly browned, about 5 minutes.
• Add the chopped mushroom stems and saute until lightly browned, 3-5 minutes.
• Add the tomato paste and cook to concentrate the flavors slightly, stirring and scraping often, 1-2 minutes. Add the sugar and red pepper flakes and cook for about 1 minute, reducing heat to medium-low if the bits sticking to the pan start to get dark.
• Add the red wine and balsamic vinegar, and scrape up any browned bits in the bottom of the pan. Adjust heat as needed to maintain a gentle simmer and cook uncovered until the liquid is reduced to 1-1 1/4 cups, 20-30 minutes.
• In another medium saucepan, melt the butter over medium heat. Add the flour and whisk to make a smooth paste. Cook, whisking frequently, until the paste is pale gold and smells lightly toasted, about 2 minutes.
• Whisk the beef broth and red wine reduction into the roux paste and continue simmering, whisking occasionally, until sauce has thickened and reduced to about 2 cups, 30-40 minutes. The flavor should be nicely concentrated.
• Meanwhile, slice the reserved mushroom caps very thin.
• Heat the butter in a large frying pan over medium heat. Add the reserved shallot and saute until soft and fragrant, about 3 minutes.
• Add the sliced cremini caps and saute, stirring and scraping frequently, until mushrooms are tender and juices are brown and start to stick to the pan, about 15 minutes. Be sure to scrape the pan often as the mushroom juices form.
• Pour a little red wine sauce into the mushrooms and stir to loosen any browned bits, then add the mushroom mixture to the red wine sauce.
• Whisk in the Worcestershire, Parmesan, and butter. Season to taste with salt and pepper. Set aside, or refrigerate for up to 3 days.
• Preheat the oven to 275°F.
• If the beef tenderloin isn't already trimmed, use a chef's knife to carefully cut off the fat and silver skin. (Silver skin is the shiny connective tissue that runs the length of much of the meat.) Cut the garlic into very thin slices. With a sharp paring knife, cut a slit into beef and slide in a garlic slice. Be sure the slit is deep enough to accommodate the whole slice. Repeat to distribute garlic evenly over the tenderloin.
• Rub the tenderloin all over with the kosher salt.
• If the beef is not yet tied, cut 8-12 pieces of kitchen twine long enough to wrap around the meat. Tie the roast with the twine at even intervals, tight enough to help the meat hold its shape.
• Rub the roast with the oil, season with the pepper, and then tuck the thyme and rosemary sprigs into the twine, evenly distributing them all over the roast. Transfer to a baking sheet.
• Roast the meat on middle rack of oven until medium-rare (the thickest part of roast should read 135°F on an instant-read thermometer), about 1 hour.
• Check to see that meat is done. Remove from oven or add time as needed.
• Let the roast rest for 10 minutes. Gently reheat the Red Wine Mushroom Sauce. Snip the kitchen twine from beef and remove. Slice the beef and arrange on a platter. Scatter parsley on top and serve with sauce on the side.

Steps:

• Preheat the oven to 275 degrees F. 
• Generously salt and pepper the chuck roast. 
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 
• Add in the onions and the carrots, along with the fresh herbs. 
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.