Sauce For Roast Beef

Roast Beef with Madeira Butter Sauce French Style Pressure Cooker

Roast Beef With Madeira Butter Sauce French Style Pressure Cooker

Ingredients

SERVES 6 – Cooker: 6- to 8-quart – Time: 20 minutes at HIGH pressure

• 1 (3-pound) sirloin beef roast
• sea salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 large white onion, finely chopped
• 4 ounces white mushrooms, sliced
• 2 medium carrots, cut into 1-inch pieces on the diagonal
• 2 tablespoons tomato paste
• 1¼ cups dry white wine
• ½ cup low-sodium chicken broth
• bouquet garni of 1 sprig fresh thyme, 1 bay leaf, and a few sprigs fresh parsley including stems sandwiched between 2 (2-inch) pieces celery and tied with kitchen twine.
• 2 to 3 tablespoons Madeira, to taste
• 2 tablespoons cold unsalted butter

Method

1. Pat dry the roast with paper towels and season the meat all over with salt and pepper
2. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
3. Brown the meat on all sides, 6 to 8 minutes total
4. Transfer the roast to a plate
5. Add the onion, mushrooms, and carrots to the pot and cook, stirring occasionally, until lightly browned at the edges, 3 to 5 minutes
6. Add the tomato paste and cook, stirring, 1 minute longer
7. Pour in the wine and broth, stirring to scrape up any browned bits from the bottom of the pot
8. Bring to a boil
9. Return the roast to the pot, pushing it down into the mixture
10. Tuck the bouquet garni to the side of the roast
11. Close and lock the lid
12. Set the burner heat to high
13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
14. Set a timer to cook for 20 minutes
15. Remove the pot from the heat
16. Open the cooker with the Natural Release method; let stand for 15 minutes
17. Be careful of the steam as you remove the lid
18. Transfer the roast to a carving board and tent loosely with aluminum foil to retain the heat
19. Skim any fat from the top of the sauce
20. Bring to a simmer
21. Whisk in the Madeira and butter
22. Taste, adding more salt if needed
23. Serve the sauce with the meat, sliced thinly across the grain