Wine and Mushroom Sauce for Roast Beef

A savory gluten-free sauce that’s perfect for the holidays.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

We have Beef Tenderloin (fillet) for Christmas Day with this sauce. Easily and best made in advance, refrigerate, slowly reheat and then thicken with cornstarch. If your family don’t mind rosemary leaves in a sauce, add some rosemary as you simmer it. A dash of gluten-free Worcestershire sauce also adds to the meatiness of the sauce. I’ve made this for years.

I made this sauce for a party with beef sirloin marinated for 24 hours in olive oil, balsamic vinegar, garlic and crushed rosemary. Then remove meat from marinade, sear in hot pan, cook in 350 degree oven for 15-17 minutes per lb until very rare. Chill overnight, then slice extremely thinly and place back in cold sauce and leave to marinate (24 hours is fine) until ready to slowly reheat in sauce and place in toasted rolls as sliders.

Gluten-Free Wine and Mushroom Sauce 

Ingredients:

  • 2-4 tbsp (30-60 ml) olive oil
  • Large onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely crushed
  • 3 slices of gluten-free bacon, finely scissored
  • 8 large mushrooms, cleaned and very finely chopped
  • 1 c Marsala wine or favorite red wine. Do not use the cheapest wine you can find. If you don’t like the taste in a glass, you won’t like it in the sauce. But you don’t need to use an expensive wine
  • 4 cups, 1 qt, 1 ltr gluten-free beef stock
  • 2 tsps (10 ml) gluten-free Dijon mustard
  • pepper
  • 1/4 c (60ml) freshly chopped parsley
  • 4 tsps (20 ml) gluten-free cornstarch (UK cornflour) mixed with ¼ cup/60 ml water.

Directions:

1. Use an 8 c/2 ltr saucepan. Cook onion and bacon together gently until onion is totally soft and nicely golden brown, not burnt.

2. Add mushrooms and garlic and cook until mushrooms are shrinking, giving up their juices and browning nicely. Don’t let garlic burn.

3. Add wine, stock, mustard, freshly ground black pepper, bring to a boil, simmer for 10 minutes. I don’t normally add salt since bacon, stock and mustard contain salt. Taste.

4. Either refrigerate once cool or thicken, add fresh parsley and serve with beef.

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