Grilledpeppercorncrustedroastbeefwithportwinesauce Recipes

PEPPERCORN ROAST BEEF

Steps:

• Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
• Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
• Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
• If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
• Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
• Preheat oven to 450 degrees F (230 degrees C).
• Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
• Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
• Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
• Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
• Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
• Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.

PORT WINE SAUCE

Steps:

• In a small pan or saucepan heat butter over medium heat and saute the onion and garlic until tender.
• Stir in the cream and Port and heat gently.
• Pour over cooked chicken.
• Sprinkle with finely chopped parsley if desired.

BEEF TENDERLOIN WITH PORT-ROSEMARY SAUCE

Steps:

• In a large,heavy skillet over medium-high heat,melt the butter.
• Add the shallots and saute until tender.
• Stir in the wine and Port.
• Boil for 5 minutes.
• Add the beef broth and rosemary and continue to boil until the liquid is reduced to 1 cup.
• Strain and set aside.
• In a large heavy skillet,heat the oil over medium-high heat.
• Season the beef with salt and pepper.
• Cook beef until desired doneness,about 4 minutes.
• per side for medium-rare.
• Transfer to a serving platter and keep warm.
• Add the sauce to the skillet that the beef was cooked in,bring to a boil,scraping any brown bits into the sauce.
• Gradually add the butter,whisking until just melted.
• Do not allow sauce to boil.
• Stir in chopped rosemary.
• Season to taste with salt and pepper.
• Spoon sauce over beef and serve.

PORK TENDERLOIN WITH PORT SAUCE

Steps:

• Heat oil in a medium, heavy-bottomed skillet over high heat.
• Pat pork dry, and season with salt and pepper.
• Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
• Transfer to a warm platter; set aside.
• Remove skillet from heat.
• Discard fat, and add port; return skillet to heat.
• Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
• Continue cooking until sauce is reduced to about 2 tablespoons.
• Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
• Whisk in butter, a little at a time, gently shaking pan while whisking.
• Stir in vinegar.
• Taste, and adjust for seasoning.
• Spoon sauce over pork, and serve immediately.