There was no doubt in my mind that red equates red meat. And it was a great excuse to use my new cookbook, Rotis by Stepahnie Reynaud. It is a cookbook all about roasts. So many types of meats and not forgetting the accompaniments and of course, not forgetting the vegetarians! It is a good to keep book. And the photos, like the recipes are really rustic looking.
** The French name of this dish is Rosbif au vin de Fleurie.
I have never been very adventurous with roasts. It is usually with a nice salad or roasted vegetables. But I was determine to make this a truly red theme. Red book, red meat, red pears, red shallots and red sauce.
And I have never poached pears before. This is all new to me. I had a fear of poaching pears. Not sure what the reason is. Anyway, fear is cast away. I bought some beautiful Beurre Bosc pears (got the name of the pear from tweetverse) from the Gaswork farmers market over the weekend. I was advised that these were really good for poaching. It retains the firmness and has no core!
And I tried to peel it neatly with my $2 plastic peeler.
- 1.25kg beef eye fillet
- 1L Fleurie wine or light bodied fruity red, such as Pinor Noir
- 1tbsp honey
- 1tsp mixed spice
- 100ml creme de cassis
- 6 Beurre Bosc pears, peeled (the rustic brown, long and elegant ones)
- 6 shallots, peeled
- 2tbsp olive oil
- 50g butter
Rested rib eye that has been rested in its juices.
- Preheat the oven to 180C
- Put the Pinot Noir, honey, mixed spice and creme de cassis in a large saucepan and bring to the boil. Immerse the pears and shalloy in the mixture, and cook for about 30 minutes; the pears should remain firm. Remove the pears and shallots and reduce the wine mixture by one third
- Heat up the olive oil in an oven proof pan. Add the beef and brown it well on all sides over medium heat. Place in oven and roast the beef for 20mins
- Remove the beef from the oven and allow it to rest in its juices covered for 10mins. Then transfer to the carving board
- Deglaze the roasting pan with the wine sauce. Stir in the butter and season with salt and pepper. Add the pears and shallots and reheat them in the sauce
- Carve the beef into slices and serve with the pears and shallots
The beef is still slightly pink but I prefer it medium rare! All my fault for leaving it in the oven longer than it should be! I like it quite rare red to finish off the whole theme. It was still tender and juice due to the quality of the beef but it would have be super tender!
This is a really simple recipe. No hassle. The pear was still quite firm and lent its sweetness to the whole dish. The red wine could be reduced a little more. It looks like a heavy dish but it is not. It is a recipe that gave the meat a lot of respect. Nothing was over powering and the rib eye remained the shining star.
Please share your favourite sauce for a beautiful piece of steak.