This luxurious roasted beef sauce transforms simple roasting juices into a complex, restaurant-quality accompaniment. By combining the deep umami of rehydrated porcini mushrooms with the aromatic brightness of fresh tarragon and a splash of port, this sauce achieves a perfect balance of earthiness and richness. It is ideal for serving alongside roasted beef, providing a glossy, savory finish that cuts through the meat’s fat. The texture is velvety and smooth, with tender mushroom pieces adding delightful contrast. Perfect for Sunday roasts or special dinner occasions, this sauce elevates any beef dish with its sophisticated flavor profile and homemade appeal.
Roasted Beef Sauce
Description
This luxurious roasted beef sauce transforms simple roasting juices into a complex, restaurant-quality accompaniment. By combining the deep umami of rehydrated porcini mushrooms with the aromatic brightness of fresh tarragon and a splash of port, this sauce achieves a perfect balance of earthiness and richness. It is ideal for serving alongside roasted beef, providing a glossy, savory finish that cuts through the meat's fat. The texture is velvety and smooth, with tender mushroom pieces adding delightful contrast. Perfect for Sunday roasts or special dinner occasions, this sauce elevates any beef dish with its sophisticated flavor profile and homemade appeal.Ingredients
Directions
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Preheat the oven to 190C (374&# 194;°F)/fan170C/gas 5.
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Rub the beef all over with oil and season generously with salt and pepper.
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Place onions in a large roasting tin and sit the beef on top of them.
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Pour in half the beef stock and add 4 sprigs of tarragon.
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Roast for 25 minutes, then turn the heat down to 170C (338ðF)/fan150C/gas 3ý.
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Continue cooking for 1 hour 30 minutes for medium-rare (add 20 minutes for medium), or until a thermometer reads 55C (131ðF) in the middle for medium-r (140ðF)are (60C for medium).
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Keep adding splashes of stock to ensure the tin does not dry out during roasting.
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Meanwhile, soak the dried porcini mushrooms in 300ml boiling water for 30 minutes.
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Drain the porcini, reserving the soaking liquid, then chop the mushrooms and set aside.
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Remove the beef from the oven and place it on a lipped board to rest.
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Strain the roasting juices from the tin into a bowl and skim off the fat.
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Heat 2 tbsp of the skimmed fat in a pan, stir in flour, and cook until it smells biscuity.
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Add 150ml port, stirring constantly, and bubble until the alcohol smell has dissipated.
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Strain the roasting juices and the reserved porcini soaking liquid into the pan.
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Simmer and stir until the sauce reduces to a glossy gravy that just coats the back of a spoon, adding the rest of the beef stock if needed.
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Stir in the chopped porcini mushrooms.
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Add an extra splash of port, vinegar, and the remaining tarragon, chopped.
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Taste and adjust the seasoning with salt and pepper.
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Serve the sauce alongside the sliced roasted beef.
Nutrition Facts
- Amount Per Serving
- Calories 1373.0kcal
- % Daily Value *
- Total Fat 72.1g111%
- Saturated Fat 24.6g123%
- Cholesterol 368.5mg123%
- Sodium 2765.9mg116%
- Total Carbohydrate 68.4g23%
- Dietary Fiber 5.8g24%
- Sugars 20.2g
- Protein 113.7g228%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the porcini soaking liquid is strained through a fine sieve or coffee filter to remove any grit before adding it to the sauce.
If you do not have port, you can substitute with red wine or additional beef stock, though the flavor profile will be slightly different.
The sauce can be made ahead and reheated gently. It keeps well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
For a smoother sauce, you can blend the porcini mushrooms and liquid before adding them to the gravy, though leaving them chopped adds nice texture.
Always let the beef rest for at least 10-15 minutes before slicing to allow the juices to redistribute.
