Roast beef with garlic and onion-wine sauce is the main festive dish that can be prepared for a large number of guests. If you wish, you can replace the sauce with any other, for example, mornay or béarnaise sauce will go well with this roast beef.
It is necessary
- 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.
Instructions
Step 1
Blot a piece of meat with a paper towel. Make deep cuts with the knife. Cut the garlic into slices, place them in the slots on the meat. Rub the meat with spices and salt, and tie with thread to give a neat compact look.
Step 2
Fry the meat over high heat; a golden brown crust should form on all sides. Place the meat in a fireproof dish. Put in the oven (temperature 200 degrees).
Step 3
Take out the finished roast beef, transfer to a board, cover with foil. Rest for ten minutes.
Step 4
Prepare the sauce. Chop the onion. Melt 25 grams of butter in a ladle. Add the onion and cook for five minutes. Add flour and sugar and cook, stirring occasionally, for one minute. Pour in red wine, bring to a boil, cook for five minutes. Season to taste.
Step 5
Serve the roast beef with garlic, cut into slices and with onion-wine sauce. Garnish of your choice. Enjoy your meal!
