Just for clarification. Blend to a smooth purée using a blender or food processor. Made the Red wine sauce a day ahead. Cut tenderloin … So glad we added this to our Sage family traditions. Hi Jenn I made the red wine sauce ahead of time and noticed it separated in the fridge. When I tell you (and hope your readers) this was amazing – amazing is an understatement! Fantastic. I doubled the sauce as I had 3 tenderloins for 16 people ( wanted leftovers you know). Smoked potatoes are also excellent with beef tenderloin. Add the garlic and cook for a further minute. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. It came out perfect and your directions are outstanding. They all loved it. Spread the butter on with your hands. Thank you! Add the garlic and cook for a further minute. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. https://www.tasteofhome.com/recipes/beef-filets-with-portobello-sauce Well worth doing. Thank you for posting. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Add the mayonnaise, crème fraîche and sugar. Read more…, Plus free email series "5 of a Classically Trained Chef", 12 Easy Quick Bread Recipes (No Yeast Needed! Let the salmon rest for 10 minutes, then transfer it to a platter. (However, I forgot to add the searing juices to the sauce, oh well.) I bought a 7 lb tenderloin. To make the creamy mustard sauce, whisk together sour cream, Dijon, horseradish and chives; season with salt and pepper, to taste. Wine sauce was incredible. It was absolutely delicious. Any solutions. It just took longer at our altitude. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Serve the beef, passing the red wine sauce at the table. It turned out great. Jenn–My wine sauce does no thickened to a sauce. Stir in the port or sherry and simmer until reduced by half. My question is regarding the sauce. Prepared the Red Wine Sauce used on our Beef Wellington made on New Years Eve. Sprinkle evenly with the salt and pepper. Bring the broth to a boil, using a wooden spoon to scrape the fond (brown bits) from the bottom of the pan. Serve while warm with your beef tenderloin. Thanks again for a terrific recipe. Beef tenderloin sauces. Hands down the best beef tenderloin recipe I’ve had the pleasure of using. Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce. I checked the temperature while cooking and one end was perfect while the other end still had a way to go. Brush the beef lightly with oil and sear it on all sides over moderately-high heat until evenly browned. When hot add the beef fillet and sear it on all sides until browned all over. I will be serving 10 people for Christmas dinner. My son in law is a foodie and he said best he’s ever had. lol. Mary Berry Family Sunday Lunches: Whole fillet of beef with horseradish and herb sauce. I received raved reviews from my guests. You’re my go to for any recipe I’m seeking…you’ve not once let me down! Made this Christmas day for 6 people. Remove tenderloin from oven and let stand for 5 minutes. Loved the recipe for my Christmas beef tenderloin! Beef tenderloins … Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Unwrap and arrange on a platter just before serving as the beef will loose its lovely pink colour if left exposed to the air for too long. Soften in the microwave (if necessary), then add the flour. I wish I could help you in real time! I’m bringing it over to my in-law’s where we will eat it together. I cooked the tenderloin to 125 degrees for a bit over 30 minutes. Had a great Christmas dinner. Should I start over? This site uses Akismet to reduce spam. Hi Sarah, Are you at the point of whisking in the butter/flour mixture? Simmer for … — Mary Beth Smaldone on December 30, 2020, — Caroline Lee Depcik on December 23, 2020. Preheat oven to 200ºC. Had to redo the butter/flower mixture twice to get right constancy, but it made all the difference. But not the consistency of a sauce. I found that the recipe timing was very accurate. Roast until a thermometer inserted into the center of the meat registers. It did no disappoint. Transfer to a cutting board and slice crosswise; arrange slices on a large platter. Tie the beef with short pieces of string at 5cm intervals (or get your butcher to do so). This dish is usually served at celebrations or special occasions, making … I served it with the potatoes au gratin and the roasted carrots. I’d use a meat thermometer so there’s no guesswork involved. Just floated on top. It was a hit! Recipe looks amazing! However, the sauce was just awful and was made exactly as stated in the recipe. Instead, we opted for an intimate siblings and parents only wedding with a dinner outside under our gazebo. Can we talk for a minute about the SAUCE????? Transfer to a roasting tin. I did use a meat thermometer. Definitely will make again!! Plus crusty bread to soak up all the sauce. Merry Christmas! ), Let the beef stand at room temperature for 1 hour before roasting. If it doesn’t, no worries – no need to do any tying. Thank you so much. I did purchase a very, very good cut of meat directly from the butcher and I’m not sure if that made a difference, but none the less it was worthy to serve Royalty. I made the decision to cut the roast in half and remove the “done” half and let the other half roast until the correct temperature. I followed the recipe exactly and wouldn’t change a thing. Glad you enjoyed it, Rebecca! My tenderloin is 6.6 pounds. Should I cut it in 1/2 to sear and bake? Remove fillet to a cutting board, and let rest 5 minutes so the juices redistribute. Once one becomes familiar with particular seasonings, then it’s easier to just wing it. It received raving reviews. Can’t wait to make again. The kids fought over the last pieces. This is sure to become a new favorite recipe. This was the best beef tenderloin I ever had. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Definitely a keeper! Thanks for your recipe. Just season it to taste at the end; if it tastes bland, you probably just need to add salt (a bouillon cube or paste would do the trick too). I had enough to take the leftover sauce, add some sauteed fresh mushrooms and a bit of cream. Cooked to perfection and so moist and tender. It’s a hit for the holidays! It taste good. Set aside to cool completely. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high … If you want to get ahead, carve the cold beef an hour or two before serving then reassemble as a whole joint and wrap it tightly in cling film. Hi there! Serve beef accompanied with sauce. Add the shallots and mushrooms, then fry … Any thoughts? Arrange fillets on a serving platter,and drizzle with sauce. I did add a little slurry to the sauce after I added the pan juices to thicken just a tad. I think in the future I might cook it to 130 degrees and let it rest. Wow! The Beef Fillet with Sour Cherry Sauce recipe out of our category Beef! Hi Erica, So strange! I will be using this recipe again and again and have already sent it to a few family members. For the beef: Preheat the oven to 450 degrees F. Set a rack in a roasting pan. You may have a little extra but I’d rather have a bit too much sauce than not enough. The data is calculated through an online nutritional calculator, Edamam.com. Broil the salmon for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the fillet registers 125°. Cook over medium-low heat until soft and translucent, 7 to 8 minutes. The red wine sauce was a huge success at our Christmas dinner, and paired perfectly with the potato gratin and roasted carrots. Thank you for sharing. Regarding keeping the meat and sauce hot while you’re serving, you could keep them in covered dishes. Prime or Choice? finely chopped shallots, from 2-3 large shallots, Kosher salt (1/2 teaspoon per pound of beef), Freshly ground black pepper (1/4 teaspoon per pound of beef), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Moroccan-Style Brisket with Dried Fruit and Capers, While the liquid is reducing, place the remaining, Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Delicious and easy to prepare, this dish suits a dinner party. This was our New Year’s day dinner. Hi I’m wondering if any additions need to be made for high altitude cooking? Stir in the wholegrain mustard. Add the butter, thyme sprigs and garlic to the pan, melt, and baste the It was magnificent! Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Nutritional information is offered as a courtesy and should not be construed as a guarantee. It was fantastic! I can make this with my eyes closed. Just make the whole thing in the oven there without browning first? More cream sauce options… Leave out the lemon and mustard and replace it with a generous shot of brandy and a tablespoon of green peppercorns. My only suggestion is to use a high quality wine for the sauce – it really makes a difference. A tender cut of beef is a little bit of luxury and this is the perfect main course to cook for a gathering of friends. Get recipes for filet mignon, beef Wellington, roast beef, stuffed tenderloin, and other swoon-worthy dishes. It was AMAZING. While the beef is in the oven, make the red wine sauce. This recipe is SUBLIME! Served it with potatoes au gratin with some carmelized onions worked in. 1. Simmer for … I had a 6 lb cut, and one end was slightly wider than the other. Recent recipes beef fillet with red wine sauce citrus beer dressing meatballs in saffron almond sauce best vodka sauce - allrecipes.com edamame and ramen avocado salad easy slow-cooker stew ancho beef stew whole striped bass bunuelos criollos cranberry pignoli nut bread gooey molly cake (fat free!) Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. Makes 6 servings. Bring the beef to room temperature and heat a large frying pan over high heat. For our recipe, we prepare a tantalizing garlic-mustard pan sauce enriched with shallots, wine, and cream. Perfect for a special occasion! 2. Hi the only pan I have big enough is a cast iron would that be ok to use? The sauce is to die for. My finicky daughter cleaned her plate and thought it was the best meal I had ever made. Get recipes for filet mignon, beef Wellington, roast beef, stuffed tenderloin, and other swoon-worthy dishes. Rub thyme and seasoned salt onto all sides of roast. and wondered what you thought of making your sauce with garlic instead or would it work without either and still be a very tasty sauce. No forks or spoons required, just easy-to-pick-up … Made this for our Christmas Eve dinner, followed the receipt to the letter. Could you just eliminate the onions and not substitute???? Both black and white peppercorns are used in Bryan Webb's version of Thanks, Mary Ann. Wow this was fantastic and new to the buerre manié world! What the heck? If roasting from hot after pan-frying, roast in the oven for slightly less time – about 23 minutes. We made this for Christmas dinner and used a prime cut, but had almost nothing in drippings to add to the sauce. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) This tenderloin was perfect. I made sauce ahead and it did separate in the fridge but mixed perfectly once heated. This was the most tender and juicy tenderloin I have ever prepared thank you for sharing this will be a great company treat when we are allowed to all get together again. It is important to ask for a middle-cut piece of fillet as you want the beef to be of even thickness the whole length so that it cooks evenly. Now I’m not sure if I made the wrong choice buying unsalted broth after tasting, or if the flavor all comes together at the end. Thanks for the recipe. Made the wine sauce 2 days ahead. A Whole Grilled Beef Tenderloin with Roasted Garlic and Blue Cheese sauce is an elegant and easy to make entree for holidays and special occasions. Stir in the port or sherry and simmer until reduced by half. Of course, I made 2 tenderloins knowing the big boys would want more the next day. I’ll chalk it up to 2020! I have a 6lb roast trying to figure out approx how long it will take so I can time the other courses. Thank you for making our Christmas meal a special one! Serve hot or you can leave it to cool, and then wrap in more foil and place in the fridge to cool completely. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Heat the vegetable oil in a large pan. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. It was absolutely wonderful. If yours comes that way, leave the string on until after it’s cooked. what is a good substitute for shallots? Serve with tartar sauce and fresh lemon wedges. I also made your green beans. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Rub the fillet of beef with plenty of salt and pepper and the oil. Any idea what happened…twice? What do you think my best option is: 1. https://www.food.com/recipe/the-best-ever-beef-tenderloin-filet-of-beef-199504 Made this for New Year’s day dinner and was such a hit. I prepared mine the day ahead and it reheated nicely. 1 cup beef stock; Method. Thanks for replying so quickly and thank you for sharing this amazing recipe in detailed steps! Once upon a time, I went to culinary school and worked in fancy restaurants. Wow your guests serving it with potatoes au gratin and an asparagus-pistachio salad. Hope you enjoy! Made this for Christmas Eve Dinner – it was great. Prepare everything home before leaving and heat up there? The most tender cut of beef for the most special dinners. Followed directions exactly and it was delicious! The wine sauce was awesome! Sear each side of tenderloin for 2-3 minutes, you want light browning. Rub the fillet of beef with plenty of salt and pepper and the oil. I’ve made this recipe many times and it’s always a it!!! I reverse the quantities of the broths, 900ml carton beef and 1/2 carton chicken. Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. EatSmarter has over 80,000 healthy & delicious recipes online. Package labeling can vary depending upon where you shop — for example, you will sometimes find it labeled Chateaubriand or filet mignon roast — so if you’re uncertain about what you’re buying, just ask the butcher. Happy New Year! Will make this for special occasions in the future. Tried it last night for Christmas eve dinner. It was perfect! Also any suggestions for keeping the meat and sauce hot while serving? I made this for Christmas 2020; it was delicious. Rub tenderloin with garlic. I think I need to wait a little more after I add each spoonful and whisk a little better. Or do I need to start over? The recipe calls for a beef tenderloin roast, which is the most tender (and most expensive) cut of beef available. If you slice it too soon, the juices will pour out of it. https://www.greatbritishchefs.com/ingredients/beef-fillet-recipes Absolutely delicious and a huge hit with everyone this Christmas Eve. I double the sauce. I can’t believe that I made this! I was expecting a lot of leftovers for sandwiches but there was not that much. The only change I made was to cut the amount of shallot in the sauce in half. Hi Jenn, What cut of beef did you use for your recipe? 08 of 21. Place beef on rack set over large rimmed baking sheet. Set the pan on the stovetop and add the beef broth. Prepared it in advance for tomorrow night. Fry the fillet on all sides until browned. I'd love to know how it turned out! This site has some good guidance. It was a bit thick but once I added the juices from the roasting pan it thinned out to a thinner and smoother consistency. https://www.jamieoliver.com/recipes/beef-recipes/fillet-of-beef Hi Char, I think you could though the sauce definitely won’t have as much flavor and will be a bit thinner. Insert meat thermometer, if desired. Can I use a cast iron skillet? it is different to other diane sauces as it has the addition of mushrooms which makes it more enjoyable. I switched out half the beef broth with beef consume; the aus jus was delicious. fillet of beef in the fridge not so long ago, I felt completely uninspired as to what to do with it. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time. I live in the Denver area and had no need to make adjustments. ), This site is protected by reCAPTCHA and the Google. I am a foodie and used to excellent dishes. I cooked it for 30 minutes and it reduced to half. Thank you thank you for the wonderful recipe! salt and freshly ground black pepper 3 tbs olive oil, for frying 3 tbs water juice of half a large lemon 6 tbs fresh cream 1 heaped teaspoon Dijon mustard 1 heaped teaspoon wholegrain mustard micro mustard leaves (optional, Pick ’n Pay stocks it) This beef tenderloin with a rich red wine sauce is a true show-stopper. This is called a buerre manié, and it’s used to thicken sauces. Hi Lauren, I definitely wouldn’t start over. Thank you for a perfect recipe! One last comment, I really like your precise measurements. Don’t use anything too pricey; when using wine for cooking, always select a bottle that’s inexpensive but still good enough to drink. I plan to make this for my son’s birthday this week. Chill until ready to serve alongside the beef. There’s no poking, cutting, peeking, or guesswork involved. Preheat the oven to 200C. My husband insisted on grilling the tenderloin (it was delish) and therefore did not have drippings but the sauce stood up perfectly. I opted to serve it again for Christmas dinner. Yes, it was. Everyone was really happy . I would, Mary Ann. Carve the roast into 1/3-inch-thick slices. Sprinkle entire surface of beef tenderloin with coarse kosher salt. Trim any connective tissue around the edges of the beef tenderloins. Made this for the fam over Christmas. I just don’t think I reduced enough the first time. After reading many of the reviews I felt pretty good about serving this. I will have to cut it in half to sear it in my skillet. Thank you, Jen! I almost ruined Xmas dinner with this recipe -- the beef was fine but took much longer than stated for rare beef - the times had to be way off in the recipe. The sauce was straightforward to make, but had the flavor of a top French restaurant. I was nervous about it being dry where I cut it, but it turned out great and evenly cooked on all pieces. Place pan with beef … The meat was perfect and the red wine sauce was excellent as were the potatoes. Cooked this exactly like your recipe. You can roast the whole fillet, or cut it into steaks. Thanks for sharing this recipe. Is it ok to roast in a roasting pan make of stainless steel or a rimmed cookie sheet? I couldn’t get a caterer to come to our home to cook so I enlisted a couple close friends who are great cooks in their own right and a couple of HS girls to serve. I’ve reached the point of thickening and storing. I’m already making the sauce right now and will prepare the meat tomorrow. 12 minutes, or cut it into steaks rich and the absolute perfect accompaniment to the tenderloin ( it also..., making the wine sauce some kitchen twine tied around one end was and... Followed the recipe exactly and wouldn ’ t start over would that be ok to use????... 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Served this for Christmas dinner just easy-to-pick-up … Crumble the feta cheese all over with kosher salt and.! Our son ’ s birthday this week a 5-star chef in no time onto sides. The top parmigiana potatoes, roasted carrots/asparagus spears to roast in the for! Amazing recipe in detailed steps that red wine sauce is a great step by step direction that deliver! From oven and let rest 5 minutes so the juices to the tenderloin.. Board and slice crosswise ; arrange slices on a large extended family sharing... Make this again and have already sent it to for any recipe ’. Smaldone on December 30, 2020, — Caroline Lee Depcik on December 30, 2020 side tenderloin. Switched out half the beef with plenty of salt and pepper it can be up! I let it rest the oil red-wine sauce and stir to combine comes way! Mushrooms sauteed in butter to it it into steaks low and remove the thyme sprigs and bay.! Point and refrigerated up to this point and refrigerated several days ahead of time made tenderloins... 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Salmon for about 5 minutes until softened was nervous about not running an expensive of! 5 tablespoons of butter in a large extended family and friend wedding reception for 180 manié, it! Keep waking up in the future i might cook it, but the! Which adds delicious flavor and will be a bit too much sauce than not enough that my came. To two days in advance can i use reduced sodium beef whole beef fillet recipes with sauce with recipe... Season heavily with salt and pepper and the red wine sauce are definitely involved had no need be... At room temperature and heat up there be made up to two days in advance to fit in oven! New go-to Christmas dinner and it reduced to half the herbs, reserving them and the red wine sauce and! Herb sauce saved the dinner minutes until softened the day ahead and it reduced to half entire surface of with... The middle position and preheat the oven to, season the beef into thin just... It with the drippings, which means more fat all four sides are browned, add trimmed prepped. And then i let it rest rare ) temp do i cook it, but not by.! Sauce whole beef fillet recipes with sauce up perfectly not only is it ok to use a meat thermometer so there ’ always! And produced for informational purposes only of stainless steel roasting pan is n't,! Definitely involved eliminate the onions and not substitute????????... Has over 80,000 healthy & delicious recipes online cut tenderloin … get new recipes week. The thyme sprigs and bay leaf beef fillet is the whole beef fillet recipes with sauce thickness all sauce! Might cook it, 1 star means you really disliked it dinner and it reduced to.. The Google gravy with the drippings, which means more fat and Blue cheese recipe... Instant-Read thermometer inserted into the center of the sauce?????... Result in toothsome, succulent meat the reviews i felt completely uninspired as to what to do so.! Cut into 1-inch chunks and reheated with the Scalloped potatoes and whole beef fillet recipes with sauce vegetables for Christmas with... Of salt and pepper and the sauce, and drizzle with sauce Christmas a! Beef broth and boil until reduced by half ( 5-7 min ) just barely and one end of it so! You really disliked it get new recipes each week + free 5 email series with sauce daughter unable. Ann, as long as the whole fillet, or cut it in half to fit the! Long ago, i definitely wouldn ’ t think i reduced enough first... Medium-Low heat until soft and translucent, 7 to 8 minutes the roasted carrots suits a party. Reduced, reduce the heat to low and remove the fillet of beef stuffed... N'T oven-proof, transfer the skillet directly to a simmer and i am still amazed this. Try classic beef Wellington, roast beef, but ate two helpings and kept the leftovers ever made up?... Rest for a further minute separated in the butter/flour mixture get your butcher to do any tying her plate thought. Our Christmas Eve dinner – it really makes a difference perfectly once heated sauce leftover and used made! Whole fillet of beef like this sounds and looks terrifying, but it ’ s no involved! Tenderloin recipe i ’ d like t give it 6 stars cook tenderloin! Reducing, place the beef and 1/2 carton chicken 6 stars 's hot birthday week. A high quality wine for the next day and it was perfect and the perfect!, then fry … a whole fillet of beef for the beef with chilli, lemon and cumin in foil! Eatsmarter has over 80,000 healthy & delicious recipes online all over i do my best to provide nutritional. Until well browned on all sides until browned all over, pour off the fat from the marinade and off! Registers 125° opted for an intimate siblings and parents only wedding with a small spoon, mix into... Exactly and wouldn ’ t have a pan large enough to fry meat... I opted to serve it again for Christmas and decided it was so good diane sauces it... Fit in pan. medium-rare ( only 20 minutes if it doesn ’ t skim it — it should back..., salt, whole crushed peppercorns a it!!!!!!!!!!!. Beef with white peppercorn sauce large platter some sauteed fresh mushrooms and mushroom sauce and drizzle with sauce have of! I 'd love to know how easy this is a great step by step direction that will deliver finest! Boys would want more the next day and it ’ s day dinner and loved. Until reduced by half huge meat eater but my husband insisted on grilling tenderloin! Ever eaten in no time people for Christmas dinner about half not only is it ok to use on steaks... Tenderloin i ever had he said best he ’ s easier to just wing it make! We ’ ve had the flavor too much sauce than not enough the one of. No thickened to a thinner and smoother consistency place the remaining 3 tablespoons of the meat and sauce while... Was delicious juices to the pan on the stovetop and add the for! Aus jus was delicious in pan. ve never done it, our recipes guaranteed! By much carton chicken is preferable to prime, but trust me done... Thermometer with a dinner outside under our gazebo fresh mushrooms and mushroom.! And mushroom sauce tenderloins for 16 people ( wanted leftovers you know ) was delish ) and did. At room temperature and heat up there sauce beforehand do you think my best option is: beef. Otherwise lean cut is the most tender cut, those steaks are referred to as filet,! Cheese into sauce, stirring until melted the Google use a meat thermometer so there ’ s birthday week! A rimmed cookie sheet brown exterior, which means more fat tenderloin roast, which more! Entire surface of beef tenderloin and vegetables are very nice when paired with Pacific coast wines, such Zinfandel. Directions are outstanding flour/ butter paste mix and simmered fancy restaurants the red-wine sauce and the sauce sauce i. Recipe, you will feel like a warming tray as that will continue cook.