Côte de Boeuf with Red Wine and Porcini Mushrooms - Country Roads Magazine

Côte de Boeuf with Red Wine and Porcini Mushrooms - Country Roads Magazine

countryroadsmagazine.com

December 2013. Roast drippings and red wine combine with Fond de Veau to make a rich mushroom sauce for this wonderful roast beef from Chef John Besh.

Keywords

  • entrées
  • CRMag Staff
  • recipes
  • meat
  • 2013
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Ingredients

  • 1, 4–5-pound bone-in rib roast
  • salt
  • freshly ground black pepper
  • 1⁄2 cup red wine
  • 4 tbsp. butter
  • 8 porcini mushrooms, thickly sliced
  • 1 shallot, minced
  • leaves from 4 sprigs fresh thyme
  • 1 cup basic Fond de Veau

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