Summary

Ingredients

• 1 ½ kg roast beef
• 100 g bacon, mixed
• 2 cans mushrooms
• 2 cups cream
• 0.75 ¾ bottle brandy
• 2 bottles red wine, medium dry
• salt and pepper

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Instructions

1. Lay the bacon in the bottom of a roasting pan.
2. Season the beef roast with salt and pepper on all sides.
3. Heat the roasting pan over medium-high heat and brown the beef on all sides along with the bacon, turning the meat several times, for about 8-10 minutes.
4. Deglaze the pan alternately with wine and brandy, allowing 1-2 minutes of simmering between each addition; repeat this process several times.
5. Cover the roasting pan and transfer to a preheated oven at 160°C (320°F); braise for 1 hour 45 minutes.
6. Add the mushrooms with their liquid 30 minutes before the end of braising time (at 1 hour 15 minutes).
7. Remove the beef from the roasting pan and place on a cutting board to rest.
8. Place the roasting pan with its sauce on the stovetop over medium heat; pour in the cream and stir to combine; season with salt and pepper.
9. If desired, simmer the sauce for a few minutes to reduce and concentrate the flavor.