Roast Beef with Port and Dijon Sauce


When staying with friends I think it is only polite to cook. This crossed the line from manners to obsequiousness, though, because it was so absolutely scrummy. I sealed the beef and then roasted it until pink and moist. Then, while it was resting, I set-to making the sauce. I added shallots and garlic to the pan and then, when they had begun to caramelise, I deglazed with port. Once this had reduced I mixed in dijon mustard and cream. Mashed potatoes and tenderstem broccoli made this a hearty meal. Well, that and the sheer size of the portions.