Puff Pastry Wrapped Roast with Red Wine Gravy
Serves
6-8
Prep time
50 min
Cook time
50 min
Serves
6-8
Prep time
50 min
Cook time
50 min
Recipe developed for Yossi’s Cuts in collaboration with Ayela Nir-Krispine, a personal chef and recipe developer.
Ingredients
Directions
Ingredients
- 1 (3-4 pound) Eye roast, Silver tip roast, or Minute roast
- 1 package baby Bella mushrooms cleaned and sliced
- 2 medium purple onions chopped
- 1 tbsp herbes de provence
- 1 tbsp dried minced garlic
- 2 1/2 cups dry Red wine such as Cabernet Sauvignon
- Salt and pepper to taste
- 1 large sheet of puff pastry dough
- 1 egg for glazing
- 1 heaping tbsp cornstarch
- 2 tbsp water
- Oil for sautéing
Directions
- 1) Preheat oven to 425°F.
- 2) Heat a large sauté pan on medium high heat and drizzle with oil.
- 3) Using a generous amount of salt and pepper sprinkle meat all over with the seasoning. Place the meat in the pan and sear on all sides to lock in the moisture. Once browned all over and well crusted remove the roast into a baking pan.
- 4) In the same pan add the chopped onions and sauté until translucent. Add in the mushrooms and continue to cook until soft.
- 5) Pour in the wine, add the herbs de provence, and minced garlic. Bring the mixture to a boil, season with salt and pepper.
- 6) Pour the wine mushroom sauce over the roast and cover tightly with aluminum foil. Place the pan into the oven and bake for one and a half hours.
- 7) Allow the roast to fully cool preferably overnight before this next step: Using a rolling pin roll out your puff pastry so that it becomes thin (about a half of an inch thick).
- 8) Remove the roast from the pan and set it aside. Using a colander strain the sauce reserving both the liquid and the mushroom onion mixture (for the puff pastry) separately.
- 9) Place the reserved mushroom onion mixture in the center of the puff pastry add the roast on top and fold all the comers over to seal it. Place the wrapped roast onto a baking sheet. Whisk the egg and brush the puff pastry to create a shining glaze.
- 10) Reduce oven heat to 400°F and bake until golden and puffed (about 30 minutes).
- 11) In a small sauce pan on medium high heat add reserved liquid from the sauce. In a small bowl place the water and cornstarch, whisk together to create a slurry. When the sauce comes to a boil, slowly add in the cornstarch mixture. Stir until it thickens. You may not need all of the cornstarch mixture, you don't want your sauce to be too thick.
- 12) Once the roast is fully baked and puffed remove from the oven. Wait 20 minutes before slicing. Slice the roast and serve it with the red wine gravy, and enjoy!
Yossi’s Tips
1. Any of these meats work well due to them being able to hold up in long cooking times: eye roast, silver tip roast, or minute roast.
2. Take the meat out of the fridge for about 3 hours before you begin cooking so it’s room temperature before cooking.
2. Take the meat out of the fridge for about 3 hours before you begin cooking so it’s room temperature before cooking.
