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Roast
Beef in Dill Sauce
| 3 to 4 pound sirloin-tip roast
2 slices of bacon, sliced fine 1 cup dry white wine 6 tablespoons butter 2 tablespoons flour 3 tablespoons fresh dill, chopped zest of 1 lemon 1 cup heavy cream Preheat the oven to 400° F. Using a
small paring knife, cut incisions in the beef and insert a piece of bacon
in each. Season the meat well with salt and freshly ground black pepper.
Put the beef in a roasting pan. Place 3 tablespoons of butter on top, and
pour on the white wine. Put in the oven and roast 15 minutes. Baste and
turn the oven down to 350° F. Continue roasting, basting occasionally
and adding some water if necessary, till tender, about another 1½
hours. Transfer the roast to a serving platter. Skim off any excess fat
from the pan juices and add some water to make a cup of liquid. Melt the
remaining butter in a frying pan, then stir in the flour and fry for 2
minutes. Stir in the pan juices. Bring to a low boil on top of the stove.
Add the grated lemon zest and dill and season with salt and pepper. Cook
for another 2 minutes. Stir in the cream and heat through.
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