Mellow, Wine and Mushroom sauce for Roast Beef, naturally gluten free

Wine and Mushroom sauce for Roast Beef

We have Beef Tenderloin (fillet) for Christmas Day with this sauce. Easily and best made in advance, refrigerate, slowly reheat and then thicken with cornstarch. If your family don't mind rosemary leaves in a sauce, add some rosemary as you simmer sauce. A dash of gf Worcestershire sauce also adds to meatiness of sauce. It's a sauce I've made for years.

I made this sauce for a party with beef sirloin marinated for 24 hours in olive oil, balsamic vinegar, garlic and crushed rosemary. Then remove meat from marinade, sear in hot pan, cook in 350 oven for 15-17 minutes per lb until very rare. Chill overnight, then extremely thinly slice and place back in cold sauce and leave to marinate (24 hours is fine) until ready to slowly reheat in sauce and place in toasted rolls as sliders.

My lovely Rosenthal china, so pretty

Sauce:

2-4 tbsp (30-60 ml) olive oil

Large onion, peeled and finely chopped

2 cloves garlic, peeled and finely crushed

3 slices of bacon, finely scissored, (Jones dairy farm is labeled gf)

8 large mushrooms, cleaned and very finely chopped

1 c Marsala wine or favorite red wine. Do not use the cheapest wine you can find. If you don't like the taste in a glass, you won't like it in the sauce. But you don't need to use an expensive wine.

4 cups, 1 qt, 1 ltr gf beef stock

2 tsps (10 ml) gf Dijon mustard

pepper

1/4 c (60ml) freshly chopped parsley

4 tsps (20 ml) gf cornstarch (UK cornflour) mixed with ¼ cup/60 ml water.

see the steam, real food, not fake food photos.

1. Use 8 c/2 ltr saucepan. Cook onion and bacon together gently until onion is totally soft and nicely golden brown, not burnt.

2. Add mushrooms and garlic and cook until mushrooms are shrinking, giving up their juices and browning nicely. Don't let garlic burn.

3. Add wine, stock, mustard, freshly ground black pepper, bring to a boil, simmer for 10 minutes. I don't normally add salt since bacon, stock and mustard contain salt. Taste.

4. Either refrigerate once cool or thicken, add fresh parsley and serve with beef.

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