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Roast Beef In Red Wine With Green Pepper Sauce Recipe
|Beef roast||3 Pound|
|Red wine||3⁄4 Cup (12 tbs)|
|Green pepper||1 Tablespoon (fresh)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Soy sauce||2 Teaspoon|
|Lemon juice||2 Drop|
|Dried tarragon||1⁄8 Teaspoon, finley pounded|
Serving size: Complete recipe
Calories 4180 Calories from Fat 1846
% Daily Value*
Total Fat 209 g321.3%
Saturated Fat 115.9 g579.7%
Trans Fat 0 g
Cholesterol 1725.8 mg
Sodium 1940.2 mg80.8%
Total Carbohydrates 17 g5.8%
Dietary Fiber 0.38 g1.5%
Sugars 1.2 g
Protein 449 g897.3%
Vitamin A 122.5% Vitamin C 24.3%
Calcium 25.2% Iron 3.1%
*Based on a 2000 Calorie diet
2. Pour the brandy in the stew pan, heat for a few seconds and set aflame, standing well back. As soon as flames have died, add the red wine and the green pepper. Heat over medium heat while stirring. Pour in the cream a little at a time and stir the sauce occasionally.
3. Season with soy sauce, lemon juice, and tarragon. Lower the heat and reduce the sauce.
4. Taste and correct seasoning. Add the remaining butter and mix well. Pour the sauce in a sauce boat and keep warm.
5. Wash the stew pan, check how red the beef is inside, put more butter in the pan and continue to roast if beef is not ready.