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cooking string London Broil Sauvignon stock onion garlic carrot Mushroom Duxelle Mushroom Duxelle mushrooms garlic Cabernet Sauvignon bacon bread crumbs Jus Pan flour beef F. demonstration
Viewed: 74 - Published at: 2 years agoIngredients
- Cooking String
- 3 to 4 lb. London Broil
- 1 .750ml bottle Cabernet Sauvignon
- 4 cups Beef stock
- 1/2 Medium onion, sliced
- 4 Garlic cloves, sliced
- 1 Carrot, sliced
- 1 Quantity of Mushroom Duxelle
- Mushroom Duxelle
- 1 lb Mushrooms
- 2 T Butter
- 5 garlic cloves
- 1/2 cup Cabernet Sauvignon
- 3 Slices of thick bacon, julienned and browned
- 3/4 Cup bread crumbs
- JUS LIE
- Pan drippings
- 3 T unsalted butter
- 3 T flour
- BEEF ROULLADE
- Preheat oven to 375 F.
- demonstration.
Method
- JUS LIE
- 1. Drain juices from roasting pan and reserve.
- 2. Melt butter in a sauce pan over medium heat with flour
- 3. Once roux has formed, gradually whisk in pan drippings.
- 4. Continue to cook over medium heat until sauce begins to thicken.
- *** If Jus Lie is to thin, continue to reduce. If to thick, add any extra beef stock or red wine you have left (water can be used as well).
- MUSHROOM DUXELLE
- 1. Place mushrooms and garlic gloves in a food process and mince. *
- 2. Melt butter in a saute pan and add mushroom mixture.
- 3. Add salt/pepper to taste and let mushroom mixture cook over medium heat until all of the moisture has evaporated. 15 to 20 minutes.
- 4. Brown and reserve bacon.
- 5. Add 1/2 cup Cabernet Sauvignon to mushroom mixture and continue to cook over medium heat until wine has evaporated into mushrooms. 10 to 15 minutes.
- 6. Scrape the finished mushroom duxelle into a bowl with bread crumbs and bacon. Gently mix until bread crumbs are no longer dry and place in the freezer or fridge to cool off.
