Roast Beef with Red Wine Fennel Pork Sausage Sauce

Roast Beef with Red Wine Fennel Pork Sausage Sauce

We are off to spend Easter in Rome after lunch. Since we would be eating out in the next few days, I thought that I could make us a decent lunch before we leave. I should have prepared lamb since it's Easter soon, but somehow didn't manage to find a piece that I like the last time I went grocery shopping. Saw a nice filet of de-boned Fiorentina and went for it though.

Roast Beef with Red Wine Fennel Pork Sausage Sauce (serves 5-7) :

The Roast Beef :

700g Roast Beef (with rosemary leaves, salt and pepper)

1 large potato, 3 carrots, 15 cherry tomatoes, olive oil, herbs...for roasting

The Red Wine Fennel Sausage Sauce :

3 Shallots (sliced)

60g Butter

200g Fennel Sausages (cut into pieces)

1-2 Garlic cloves

2 Bay leaves (torn into pieces)

1 sprig of Thyme

750ml of good Red Wine

Heat the oven to 200°C. 20 minutes before serving, put the beef filet with its vegetables into the hot oven to roast. Add the cherry tomatoes (slightly incised at the top) half-way through the cooking.

Before putting into the oven

Melt the butter in a saucepan and brown the shallots and sausages.

Add the garlic, bay leaves and thyme.

Pour in the red wine, bring to a gentle boil and then lower the heat to medium-low.

Simmer the sauce till it's reduced by a third to half (taste it). If you do it the day before, it'll be better as you can then remove the fat.

Before adding the sauce

Slice the roast beef into large slices and serve with the roasted vegetables and fennel sausages. Ladle a generous bit of the red wine sauce over it.

Happy Easter, everyone!!!