Beef braised in red wine

True Love
4 servings
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Beef

By Food24 November 03 2009
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Ingredients (9)

750.00 g beef — fillet
3.00 garlic — cloves, thinly sliced
30.00 ml fresh rosemary — chopped
250.00 g bacon — back rashers
30.00 ml fresh chillies — 573
1.00 onion — halved and sliced
250.00 g oyster mushrooms
160.00 ml wine — red
400.00 g tinned tomatoes — chopped
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Method:

With the point of a sharp knife, make several small incisions all over the beef.
Push a sliver of garlic into each incision, then scatter 15 ml of the rosemary over the beef.
Place the bacon rashers in a line on a board so that they touch one another, creating a ‘sheet’ of bacon.
Wrap the beef in the bacon sheet and secure rashers with string. (This not only adds flavour to the meat, but prevents it from drying out.)
Heat olive oil in a casserole or heavy-based saucepan on the stove top.
Add beef and cook until bacon is golden brown.
Remove beef from the casserole and set aside.
Add onion to casserole, reduce heat and cook gently.
Add remaining garlic and rosemary and cook for a few minutes.
Add mushrooms, red wine and tomatoes, and cook for 5 to 10 minutes until liquid has reduced to a thick sauce.
Return beef to casserole, turning it over in the sauce to cook on all sides.
Bring to the boil, cover with a lid and cook for 15 minutes.
Let stand for a few minutes, remove string and serve with rice.



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