Roast Beef with Cabernet Sauvignon Reduction | Gallo Family Vineyards

Ingredients

• 800 to 900 g roast beef, preferably dry-aged
• 1 tsp oil for frying
• 50 g shallots
• 1 garlic clove
• 1 tsp sugar
• 1 tbsp tomato paste
• 0.5 L Gallo Family Vineyards Cabernet Sauvignon red wine
• 5 grains of juniper and allspice each
• 10 grains of black pepper
• 1 bay leaf
• 30 g butter, cold and cut into pieces (from the refrigerator or freezer)
• 25 g dried porcini or morel mushrooms
• 1 medium-sized cauliflower (about 800 g)
• 30 g butter
• 30 g Panko breadcrumbs
• 15 g flat-leaf parsley