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🍽️ Roastbeef in Red Wine Marinade

506 kcal · 30 min · 4 servings

Roastbeef in Red Wine Marinade Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the soup vegetables. Peel them if necessary. Cut the vegetables into small cubes.
  2. 2. Halve the onions. Peel them. Cut the onions into cubes as well.
  3. 3. Wash the thyme and rosemary sprigs. Dry them with a cloth.
  4. 4. Strip the thyme leaves from the stems. Remove the rosemary needles from the stems. Finely chop the herbs.
  5. 5. Set aside one tablespoon of the chopped herbs for later.
  6. 6. Take a large bowl. Add the red wine.
  7. 7. Add the chopped herbs to the bowl.
  8. 8. Add the vinegar to the bowl.
  9. 9. Add the mustard to the bowl.
  10. 10. Add one tablespoon of sugar to the bowl.
  11. 11. Add two teaspoons of salt to the bowl.
  12. 12. Add pepper to the bowl.
  13. 13. Mix all ingredients in the bowl thoroughly.
  14. 14. Add the diced vegetables to the marinade.
  15. 15. Add the diced onions to the marinade.
  16. 16. Rinse the roast beef under running water.
  17. 17. Pat the roast beef dry with kitchen paper.
  18. 18. Remove sinews from the roast beef, if present.
  19. 19. Place the roast beef into the marinade.
  20. 20. Let the roast beef marinate overnight in the refrigerator.
  21. 21. Preheat the oven to 175 degrees. Set the heat to top and bottom heating.
  22. 22. Take the roast beef out of the marinade.
  23. 23. Let the marinade drip off the roast beef.
  24. 24. Pat the roast beef dry.
  25. 25. Pour the remaining marinade through a sieve.
  26. 26. Catch the strained liquid in a container.
  27. 27. Take a casserole dish or an ovenproof pan.
  28. 28. Add oil to the pan.
  29. 29. Heat the oil over high heat.
  30. 30. Place the roast beef in the hot pan.
  31. 31. Sear the roast beef on all sides. Sear it vigorously for about seven to eight minutes.
  32. 32. Take the roast beef out of the pan.
  33. 33. Sear the vegetables from the marinade in the roasting fat.
  34. 34. Place the roast beef back into the pan.
  35. 35. Deglaze the roast beef with the collected marinade.
  36. 36. Place the pan in the oven.
  37. 37. Cook the roast beef for about 45 to 50 minutes.
  38. 38. Pour some marinade over the roast beef regularly.
  39. 39. Turn the roast beef after half the cooking time.
  40. 40. Take the roast beef out of the oven.
  41. 41. Wrap the roast beef in aluminum foil.
  42. 42. Let the roast beef rest for about 10 minutes.
  43. 43. Pour the roasting juices through a sieve.
  44. 44. Bring the sauce to a boil.
  45. 45. Add the remaining thyme leaves to the sauce.
  46. 46. Let the sauce reduce for about three to four minutes.
  47. 47. Season the sauce with salt.
  48. 48. Season the sauce with pepper.
  49. 49. Season the sauce with the remaining sugar.
  50. 50. Take a small bowl.
  51. 51. Add the cornstarch to the bowl.
  52. 52. Add some water to the cornstarch.
  53. 53. Stir the cornstarch and water until smooth.
  54. 54. Add the starch-sugar mixture to the sauce.
  55. 55. Let the sauce simmer briefly.
  56. 56. Simmer the sauce until it thickens slightly.
  57. 57. Slice the roast beef.
  58. 58. Serve the roast beef with the sauce.
  59. 59. Enjoy your meal!

Nutrition per serving