Delmonico Roast With Red Wine And Onion Glaze Food

BEEF TENDERLOIN WITH RED WINE GLAZE

Steps:

• Preheat oven to 400 degrees F.
• For the cippolini onions: Slice off the root end of the cippolinis. Put the cippolinis on a sheet pan and bake for 10 minutes in their skins. Remove from the oven, allow to come to room temperature, peel and reserve.
• For the beef tenderloin: Tie the beef tenderloin and season it generously with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil, then the tenderloin. Sear in the skillet on all sides, about 2 minutes per side. Arrange the onions, garlic, thyme and carrots around the beef and add 2 tablespoons butter. Transfer to the oven and roast until the internal temperature registers 125 degrees F, about 15 minutes.
• Remove the tenderloin from the skillet and let rest. Add 1 cup each of the beef stock and wine to the vegetables, along with the cippolini onions, and bring to a simmer, basting the vegetables occasionally. Cook until the liquid begins to reduce and thicken, about 15 minutes. Remove and reserve the carrots and cippolini onions and strain the liquid into a clean medium saucepan.
• Add the remaining beef stock and red wine to the liquid in the saucepan and cook over medium-high heat until it reaches a glaze-like consistency, 10 to 15 minutes. Reduce the heat and, while whisking, add remaining 2 tablespoons of butter. Whisk until the butter is fully absorbed and the glaze has a nice sheen. Season with salt and pepper.
• Cut tenderloin in half and submerge each piece in the red wine glaze, coating well. Remove beef, take off string and slice into 1-inch pieces. Arrange sliced beef on a platter and top with the reserved carrots, cippolini onions and watercress.

DELMONICO ROAST WITH RED WINE AND ONION GLAZE

Steps:

• Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).
• Combine the Roast ingredients in a small bowl. Wash and dry Delmonico roast and place in a nine x 13 (23x33 centimeter) pan. Lightly season the roast with onion powder, seasoned salt, garlic powder and paprika. Smear the entire roast, top and bottom with the rub.
• Place roast in oven and bake uncovered for approximately 1 hour and 20 minutes, or when meat thermometer reads 130 degrees for medium-rare doneness. (Bake additional time for medium-well done.)
• Remove meat from oven, cover with foil and allow to sit 15 minutes before slicing.
• While your roast is cooking, prepare red wine and onion glaze.
• Place three tablespoons oil, sliced red onions, salt, and pepper into a four quart saucepan. Sauté over medium heat for 15 minutes, until the onions begin to soften.
• Add two cups dry red wine. Raise flame to medium-high and cook until wine reduces by half (about 15 minutes).
• Meanwhile, place honey, red wine vinegar, and lemon juice and zest in two-quart pot. Turn on a medium-low flame, and stir constantly with a wooden spoon until your honey glaze begins to simmer.
• Once it simmers, stop stirring and allow the mixture to simmer an additional two minutes. Pour the honey glaze mixture into the onion mixture and then add the apricot jam. Raise the heat to a boil, then reduce to medium-low again. Allow mixture to cook about 30 minutes, until it thickens slightly. Turn off heat.
• Slice roast. Serve with onion glaze poured over slices, or serve the glaze in a bowl and each person can pour the glaze over the meat individually.

DELICIOUS DELMONICO ROAST

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Season brisket with half a tablepoon salt, pepper, garlic powder, and half a tablepoon paprika. Rub in the seasonings. Spread tomato paste over brisket and rub in. Set aside in a nine- by 13-inch tin (or larger one if your meat is bigger).
• Heat a pan over medium heat. Add oil and sauté the onions. Then, add the garlic, carrot, and celery and sauté together.
• Place the veggies on the side of the brisket. Pour the wine over the meat and around the sides, as well.
• Sprinkle on half a tablepoon salt, half a tablepoon paprika and the thyme. Cover the meat tightly with foil.
• Bake at 350 degrees Fahrenheit for two hours. If serving right away uncover the meat, baste and continue to brown for 15 minutes.

RED WINE FLAVORED BEEF

Steps:

• Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix.
• Cover, and cook 5 hours on Low.

POT ROAST WITH RED WINE GRAVY

Steps:

• Make six deep slits into the roast. Insert one clove of garlic into each slit.
• Slice 1/2 of the onion. Layer on the bottom of the crock pot.
• Add baby carrots.
• Sprinkle salt and pepper on all sides of the roast. Place roast in crock pot on top of vegetables, fat side up.
• Finely chop remaining onion.
• Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. Pour over roast.
• Cook roast on low heat for 6-7 hours.
• Turn roast over halfway through cooking to allow both halves to cook in the juices.
• Remove roast to a serving plate. Spoon about 1/2 cup of juices onto the roast. Allow the roast to rest for 10-15 minutes.
• Puree remaining juices, onions, and carrots in a food processor to make a gravy.
• Pour gravy into a medium saucepan and heat on low.
• Melt butter in a small pan or cup. Wisk in flour until it forms a paste.
• Wisk paste into gravy mix. Continue to heat until thickened.
• Slice roast, serve with gravy and enjoy!