Roast beef with garlic and onion-wine sauce is the main holiday dish that can be prepared for a large number of guests. If you wish, you can replace the sauce with any other, for example, Morne sauce or Bearne sauce will work well with this roast beef.
Pick your recipe
You will need
- For six servings:
- - a whole piece of beef - 1.5 kilograms;
- - three cloves of garlic;
- - salt, paprika - 1 teaspoon each;
- - dry garlic - 2/3 teaspoon;
- - ground black pepper.
- For the sauce you need:
- - butter - 50 grams;
- - dry red wine - 120 milliliters;
- - one onion;
- - sugar, flour, salt - to taste.
Instruction manual
1
Pat a piece of meat with a paper towel. Make deep cuts with a knife. Cut the garlic into slices, place them in the cuts on the meat. Rub the meat with spices and salt, dress with a thread to give a neat compact appearance.
2
Fry the meat over high heat, a brownish crust should form on all sides. Put the meat in a fireproof form. Clean in the oven (temperature 200 degrees).
3
Pull out the finished roast beef, transfer to the board, cover with foil. Let it rest for ten minutes.
4
Make the sauce. Chop the onion. Melt in a ladle 25 grams of butter. Add onions, fry for five minutes. Add flour and sugar, fry, stirring, one minute. Pour red wine, bring to a boil, cook for five minutes. Add salt to taste.
5
Serve roast beef with garlic to the table, cut into slices and with onion-wine sauce. Garnish is your choice. Have a nice meal!