Photo of Porcini-crusted beef with red wine jus by WW

Porcini-crusted beef with red wine jus

6
6
6
SmartPoints® value per serving
Total Time
1 hr 15 min
Prep
15 min
Cook
50 min
Serves
8
Difficulty
Easy
Tender beef with a drizzle of rich red wine jus makes a warming meal for a Sunday roast or special occasion. Roasted veggies are the best addition

Ingredients

Mushrooms, dried

5 g, chopped

Sea salt

1 tbs

Pepper

2 tsp, (peppercorn)

Olive oil

1 tbs

Lean beef fillet

960 g, fat trimmed (buy1.2kg)

Reduced fat oil spread

2 tbs

Brown onion

1 small, finely chopped

Garlic

2 clove(s), crushed

Red wine

125 ml

Beef stock

1 cup(s), (250ml)

Cornflour

2 tsp

Instructions

  1. Place mushrooms, salt and peppercorns in a mortar and pound with a pestle until finely crushed. Add olive oil, stirring to combine.
  2. Preheat oven to 200°C or 180°C fan-forced. Place beef on a wire rack over a baking tray. Rub all over with porcini mixture, then bake for 50 minutes for medium or until cooked to your liking. Cover with foil to rest for 10 minutes before thinly slicing.
  3. Meanwhile, heat canola spread in a small saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add wine and bring to the boil. Reduce heat and simmer for 2 minutes or until reduced by half. Add stock and simmer for 5 minutes or until reduced by half. Combine cornflour and 2 tablespoons water in a small jug. Add to wine mixture and bring to the boil. Reduce heat and simmer, stirring, for 2 minutes or until thickened slightly. Serve porcini-crusted beef with red wine jus.

Notes

SERVING SUGGESTION: Steamed green beans and roasted pumpkin and Bellita potatoes. Bake vegetables with beef for the last 30 minutes of cooking.