Tonight was my first time following along with CEimB. It was fun because I pulled Ted in to help since he is the meat eater. He couldn’t wait…so excited for REAL meat! You see I always try to sneak my vegetarian meat substitutes past him. Never works. 😦 If you don’t want to read the entire procedure, the review for this recipe, from Ted of course because he ate the meat, was “very good“. From my point of view, it was an easy recipe to prepare.
For my part in this recipe, I substituted Tempeh for the beef. I’m sure there was a better vegetarian sub out there, but I think I used up all my imagination efforts on an up coming cake order. Anyway.. job at hand….our preparation went something like this:
- Began the sauce at 5 PM. Dinner was on the table by 6:15 PM.
- The ingredient substitutions were Vegetable Broth for Beef Broth and most of the wine. I only had about 1/2 cup of Red Wine available. As you can see, I used pre-minced garlic (time saver).
- Chopped shallots, carrots, celery and cooked in my infused olive oil (sundried tomato + crushed garlic clove + dill).
- The sauce took the exact time indicated in the recipe – 40 minutes.
- After the sauce was on, I pan seared my Tempeh, which I left as a whole 8 oz slab, 2 minutes per side (not 5 per side as we did for the beef) . Set it aside and got Ted to work with the beef. He seared it in the infused EVOO 5 min. per side and popped it in the oven with the temp. indicater stuck in. It was only a 1lb piece so we needed to watch the temperature carefully. The meat cooked at 425. The Tempeh cooked at 400.
- For the vegetable, I followed along with the picture and cooked green beans with sliced baby bellas. I added 2 TBS of the cooking sauce to the bottom of the vegetable baking dish. Added the beans and ‘shrooms. Added 4 more TBS of sauce on top, covered with foil and cooked at 400 in the same oven with the Tempeh.
- Cooking time to a temperature (for the beef) of 140 degrees (med-rare) was about 25 minutes for 1lb. After the meat was done, we removed it, covered with foil while I finished the sauce with rosemary and cocoa.
The comments: Ted: “Mmmmm…. good.” “Is this the first time you cooked sauce like this?” Joanne: “I don’t do sauce. So.. Yeah.” Ted: “The sauce is lite so the flavor of the meat isn’t masked.” Joanne: “I wish I had had more Red Wine it would have given it more flavor also the beef broth may have made the sauce more robust in flavor“. I don’t buy chicken or beef broth any more so that won’t happen in any recipe. But we usually do have more wine than I did tonight. What happened there?! Whose been nipping at the wine bottle?
The last comment of the night while cleaning up, which tells you something about any sauce I have tried was… Ted: “Hey! The sauce didn’t even stick to the pan!”