For the red wine sauce:
Heat the oil in
0 mins.
For the orange and red wine sauce, place wine, juice, stock, sugar
For the Tart:
Preheat the
il over medium-high heat, for 5 to 10 minutes, stirring
Let sit at room temperature for 20 to 30 minutes before
ver porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid
ion, red pepper, celery, carrot bay leaves, herbs, and saute for a
all balls.Set aside.
Sauce:
Melt 1 oz
dd the mushrooms, and cook for 5 to 8 minutes until
inutes.
Pour in the wine and increase the heat to
For Timbales:.
Preheat oven to
Combine half of wine, orange juice, sugar, lemon juice
nd allow to steam dry for a minute or two.
id, over med-high heat for 20 minutes or until an
For the herb mashed potatoes, boil potatoes until tender. Mash with 3 tbsp butter and milk. Season, add herbs then cover and set aside in a warm place.
Meanwhile, heat a large, nonstick frying pan. Brush steaks with oil, sear on both sides and cook to your liking. Remove from pan, cover and keep warm. Add remaining butter and shallots and cook, stirring, until soft. Add wine and vinegar. Bring to a boil then add stock and Worcestershire sauce. Cook, stirring, until thickened.
Serve steaks with red wine sauce and herb mashed potato.
eftover pastry to cut strips for ribbon and bow. Place on
After cooking the steaks, remove to a plate to rest. Deglaze the pan with the red wine and add all other ingredients except for the butter.
Let reduce by half, then just before serving add butter to the pan and whisk in until melted. Serve immediately.
hallots and saute for 1 minute.
Add the red wine and deglaze
For the rib roast and red wine sauce:
Roast prime rib: Preheat
t that is attractive enough for the table. Arrange the meat