Slow Roasted Kobe Beef Roulade

Michael Mina’s Kobe Beef Roulade Note: Ready time includes 10 minutes resting time.

Servings: 8Preparation time: 20 minutesCooking time: 1 hour and 30 minutesReady in: 50 minutes

Ingredients

• 1-1.5 kg Scottish Kobe rolled rib (2-3lb)
• Coarse sea salt and pepper

Red Wine Sauce

• 1/4 cup canola oil
• 8 shallots, sliced
• 2 cups mushrooms
• 2 tbs sugar
• 1/4 cup red wine vinegar
• 3 cups Pinot Noir
• 1 cup demi glace (see tips)
• 1 quart chicken stock
• 1 bay leaf
• 2 fresh thyme sprigs plus more for garnish
• 1.5 tsp black peppercorns

Method

1. Preheat oven to 180C (160C fan assisted)/350F/gas mark 4. Place a large, wide pan over high heat and get it good and hot. Season the roulade well on all sides with salt and pepper. Lay the beef in the hot pan and sear it all around to form a crust.
2. Carefully remove the tenderloin from the pan and place it on a wire rack so it cooks evenly. Transfer the rack with the tenderloin to the oven and continue to cook for about 20 to 25 minutes for medium doneness (120 to 125 degrees F internal temperature – 49-52C).
3. Remove the meat to a cutting board and let rest for 10 minutes before slicing. This will ensure that the meat is not dry. Remove the kitchen string and slice the roulade into 1/4-inch slices.
4. Heat a medium saucepot over medium-high flame, and coat with the oil. Add the shallots and mushroom and saute until they are soft and browned, about 15 minutes. Sprinkle in the sugar, and continue to cook and stir until the mixture is caramelised, about 5 minutes.
5. Pour in the vinegar and cook, stirring often, until the liquid is reduced and the mixture is almost dry, about 3 minutes. Pour in the wine and continue to cook down for 15 minutes until the wine is concentrated and the mixture is tight and moist.
6. Stir in the demi glace, chicken stock, bay leaf, thyme, and peppercorns; bring to a simmer and cook for approximately 15 minutes more, until a sauce consistency is reached and the aromatic flavors have combined; stirring here and there. Strain the sauce through a fine mesh strainer and reserve warm.

Author: Michael Mina

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

Coarse sea salt and pepper