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Recipes : Scottish | Kobe Beef Last Updated: Oct 18, 2010 - 11:53:30 AM

Slow Roasted Kobe Beef Roulade
Dec 2, 2004 - 5:16:00 PM

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 Roasted Kobe Beef Roulade

Michael Mina's Kobe Beef Roulade


Note: Ready time includes 10 minutes resting time.

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  
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.
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).
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.
Red Wine Sauce
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.
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.
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.
Servings: 8
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Ready in: 50 minutes
 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
Amount Per Serving      
Calories   491.20  
Calories From Fat (30%)   149.53  
    % Daily Value
Total Fat 24.84g   38%  
Saturated Fat 7.28g   36%  
Monounsaturated Fat 10.99g      
Polyunsaturated Fat 3.13g      
Trans Fatty Acids 0.00g      
Cholesterol 109.85mg   37%  
Sodium 270.57mg   11%  
Potassium 852.64mg   24%  
Carbohydrates 12.64g   4%  
Dietary Fiber 0.35g   1%  
Sugar 5.37g      
Sugar Alcohols 0.00g      
Net Carbohydrates 12.29g      
Protein 38.40g   77%  
Vitamin A 134.25IU   3%  
Vitamin C 2.17mg   4%  
Calcium 27.99mg   3%  
Iron 5.51mg   31%  
Vitamin D 13.30IU   3%  
Thiamin 0.22mg   15%  
Riboflavin 0.48mg   28%  
Niacin 7.67mg   38%  
Vitamin B6 0.69mg   34%  
Folate 23.47µg   6%  
Vitamin B12 3.18µg   53%  
Pantothenic Acid 0.78mg   8%  
Phosphorus 360.50mg   36%  
Magnesium 57.93mg   14%  
Zinc 7.36mg   49%  
Copper 0.40mg   20%  
Manganese 0.67mg   34%  
Selenium 34.65µg   49%  
Alcohol 8.23g      
Caffeine 0.00mg      
Water 313.24g      
 Cooking Tips
One of the great classic French sauces, demi-glace is a rich brown sauce that is itself a base for many other sauces. Making it is not exactly a walk in the park, for it is a combination of an Espagnole or brown sauce, beef or veal stock, and Madeira or sherry, which is reduced by half.
So the first order of business is the Espagnole sauce. A couple of carrots, celery and onions are chopped into a mirepoix, and sautéed in butter until the onions are golden brown. Add 2 tablespoons tomato paste and continue cooking gently. Make a brown roux over low heat in a heavy pan with 1 cup of butter and 1 cup of flour. When the roux is a hazelnut color, add 6 cups hot stock, and whisk together. Add the vegetables, as well as a bay leaf, a little thyme and some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices.
Then, for the demi-glace, add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira. The sauce can be kept in the refrigerator for a week or frozen for 6 to 8 months. Having said that, these sauces are seldom made any more, even in restaurants. The more common alternative is Jus Lié, a stock quickly thickened with cornstarch, potato starch, or arrowroot. (Heat 3-1/2 cups of stock to the boil. Mix 5 teaspoons of starch with 1/2 cup of cold stock, and mix it into the simmering stock. Simmer the mixture until thickened and clear.) The quality of your stock is what will make your jus lié work or not. That is also true of the traditional sauces, but it has more to hide behind in the demi-glace.
The above courtesy of OChef at Alternatively you can buy ready-made demi glace at
 Recipe Source

Author: Michael Mina

Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

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