Tuesday, September 12, 2023

A New Recipe Website

On special occasions we often go to an excellent (destination dining) restaurant, Andrew's At The Westbrook, about 30 miles from our house.  I always order the Herbed Cheese Filet with Red Wine/Shallot Sauce because it is heavenly!  I have never tried any other main course there because I love it so much!  I always recommend it to anyone who goes with us as "must try" because it is absolutely delicious!  I have wanted to find a recipe that captures the taste of the sauce.  Yesterday I found one that came very close in the sauce recipe for Roast Beef Tenderloin with Red Wine Sauce.

Here's the original recipe:

Red Wine Sauce

8 tablespoons unsalted butter, divided

¾ cup finely chopped shallots, from 2-3 large shallots

1¼ cups red wine

3 cups beef broth

6 fresh thyme sprigs

¼ teaspoon kosher salt

teaspoon ground black pepper

1 teaspoon sugar

2 tablespoons all-purpose flour

Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.

While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.

Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a tablespoon at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

Have you ever visited Jenn Segal's Once Upon A Chef's website?  That is where I found the recipe which I changed a little because I didn't have shallots, but only onions, or fresh thyme, so I sprinkled in some dried.  I also added a clove of garlic.  The taste was close enough that I am satisfied I can tweak it to our satisfaction after I get the original ingredients called for.  I am very impressed with this site, so wanted to pass it on to all of you who, like me, are always looking for something new to cook.  Tonight I'm trying her Baked Salmon with Honey Mustard and Pecan Panko Crust with the Potatoes AuGratin.

I will add a note later to let you know how they turned out.

NOTE:  The salmon was OK but I've tried other recipes I like better, including the one on the Recipes #1 page on this blog.  The potatoes were very rich but also very good.  I will make them again.


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