Roast Beef with Red Wine Reduction

Cauliflower and Panko Herb Crumbs

Preparation time: 75 minutes

Difficulty level: normal

Serves 4



800 to 900 g roast beef, preferably dry-aged

1 tsp oil for frying


Red wine reduction:

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)

Optional: 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


Take the meat out of the refrigerator at least one hour before preparing it.

Soak the mushrooms in water for at least one hour, then wash, squeeze, and roughly chop them.

Peel and finely chop the shallots and garlic.

Score the fat layer of the roast beef in a diamond pattern.

Preheat the oven to 120 degrees Celsius (248 degrees Fahrenheit) with top/bottom heat.

Heat 1 tsp oil in a pan, fry the roast beef vigorously first with the fat side down, then brown it all around.

Remove from the pan and pour off the fat except for about 1 tbsp. Place the meat on a rack with the fat side up and put it on the middle shelf of the oven. Insert a meat thermometer into the roast beef so that the tip is in the middle of the meat.

Add the onions and garlic to the pan and fry them vigorously, then add the tomato paste and sugar and fry briefly. Deglaze with Gallo Family Vineyards Cabernet Sauvignon, stir, and add the spices.

Reduce the sauce by half, strain it and return it to the pan. Optionally, add the chopped mushrooms and let everything simmer gently for 15 minutes. If the sauce is too acidic, add 1 tsp sugar. Set aside.

While the sauce is reducing, cook the cauliflower in salted water until al dente, remove from the pot and place it in a baking dish.

For the Panko breadcrumbs, wash the parsley, shake it dry and chop it roughly. Melt the butter in a small pan, add the Panko and parsley and roast briefly. Sprinkle 2/3 of the breadcrumbs on the cauliflower.

As soon as the roast beef reaches a core temperature of 53 to 55 degrees Celsius (about 45 minutes), remove it from the oven and let it rest on a board.

Set the oven to grill mode, put the cauliflower in it and roast it until the breadcrumbs are golden brown and crispy.

In the meantime, stir the cold butter into the warm red wine reduction in pieces, do not boil anymore! Season the sauce with salt and pepper.

Slice the pink roast beef thinly and serve it with the red wine reduction and the cauliflower, and the remaining breadcrumbs on the side. Serve with a glass of Gallo Family Vineyards Cabernet Sauvignon.

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