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Beef Roast with Red Wine Sauce

Posted by Fernanda Catalan on
Beef Roast with Red Wine Sauce

What screams decadence more than a beautiful beef roast with a red wine reduction? This is an incredibly delicious and versatile recipe. It allows you to use whatever meat looks best at the butcher counter and any extra red wine you have on hand. We used a sirloin tip roast and cabernet for this recipe. However, beef tenderloin or a large prime rib would make this recipe perfect for a holiday
feast.

We start by reducing the red wine in some shallots we fried with olive oil and a little butter. It is wise to start the sauce first, as it takes about 30 minutes for the sauce to fully reduce. While the wine is cooking down, sear off your roast and pop it in the oven for 15-20 minutes, depending on the size.

Searing the roast first is very important. This allows a nice crust to form as well as lock in the juices. We used O-Live to sear the meat because it has a very high smoke point, as compared to butter which would easily burn. If you really want to amp up the flavor of this roast, you could pierce it all over with a knife and insert some whole garlic cloves, particularly if you are doing a larger piece of meat.


Ingredients:


4 TBSP butter
1/2 cup olive oil
3/4 cup shallots
1-1/2 cups red wine
3 cups beef broth
6 fresh thyme sprigs
1/4 tsp black pepper
1/2 tsp salt
2 tsp sugar
1 cup beef broth
3-4 lb sirloin tip roast
Salt and pepper to taste 
Drizzle of olive oil

 

Instructions:

1. Melt butter and olive oil in a skillet

2. Add shallots over medium-high heat until translucent

3. Add wine, beef broth, thyme, salt, pepper and sugar

4. Cook over medium for 30 minutes or until reduced by half

5. Strain this mixture and set aside

6. Salt and pepper your roast

7. Heat a cast iron skillet over high heat.

8. Add a drizzle of olive oil and sear meat with a good crust on all sides

9. Transfer cast iron into oven for 15-20 minutes (130F for medium rare)

10. Set roast aside on a cutting board to rest for at least 10 minutes

11. Put the cast iron with all the beef drippings back on the stove

12. Add 1 cup of beef stock and the strained red wine reduction

13. Whisk constantly until the mixture has thickened

14.  Slice the roast 1/4 inch thick and serve with a hefty pouring of red wine sauce

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1 comment

  • Clara Coffey on

    My Mother’s Day dinner y’all.

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