Friday, January 14, 2005

Tournadoes of Beef with a Red Wine Sauce
Last night we used up the leftover beef fillet that we had from my birthday last week and invited some friends into share. I searched for a recipe for redwine sauce and found one where I didn't have half the ingredients. I figured that I would substitute stuff to see what happened and it came out with rave reviews from everyone.
2 tblspoons canola oil
1 leek chopped
4 cloves garlic
1 tblspoon sugar
2 tblspoons redwine vinegar
3/4 bottle red wine
1 can chicken broth
1 can beef broth (I didn't have any and used a mixture of kitchen bouquet and worcestershire)
teaspoon ground thyme
1 1/2 teaspoon peppercorns
1 teaspoon white pepper
1 tblspoon butter
1 tblspoon flour
sautee leek and garlic in oil until tender and add sugar and vinegar..cook down for about 5 minutes. Add red wine and boil down to about 3/4s of what you put in (10 minutes or so) then add chicken and beef broth and let boil for 1/2 hour or so. Add thyme, peppercorns, and white pepper and simmer for another 20 minutes to blend, stirring occasionally.
Run mixture through a sieve and place back on heat. Meantime melt butter and add flour, mix and add to redwine sauce and stir. adjust with salt and pepper accordingly.
I then wrapped the tournadoes in bacon and tied off with kitchen string. Sauteed in butter for four-five minutes per side, slipped out of pan, untied the string and took off the bacon, added fresh pepper and salt on tops and served with sauce, spinach, and garlic mashed potatoes.