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Serves Four Entrees
This recipe was taken from Michael Mina, a two star Michelin restaurant in San Francisco that supports Terra Valentine Wines!
Roasted Kobe Roulade - Core Recipe
2 to 3 pounds of Kobe Prime Rib Cap, excess fat trimmed
Kosher salt and freshly ground black pepper
Working from the long side, roll the cap into a tight roulade. Secure well with butchers twine.
Preheat oven to 350 degrees. 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 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 internal temperature).
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
1/4 cup canola oil
8 shallots, sliced
2 cups mushroom scraps (plus stems reserved from above)
2 tablespoons sugar
1/4 cup red wine vinegar
3 cups Pinot Noir Wine
1 cup demi glace (can be purchased at specialty markets)
1 quart chicken stock
1 bay leaf
2 fresh thyme sprigs, plus more for garnish
1 1/2 teaspoons whole black peppercorns
Heat a medium saucepot over medium-high flame and coat with oil. Add the shallots and mushroom scraps 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 caramelized, 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.