Italian · Dinner
Roast Beef with Red Wine Sauce
Beef sirloin roasted to medium-rare and rested before slicing, served with a red wine sauce built from shallot, garlic and reduced beef stock finished with butter. Rosemary and thyme season the meat during roasting. Plated with sauce spooned over the sliced beef.
$8
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
49.3gProtein
38.7gFat
6.1gCarbs
1.9gSugar
0.6gFiber
1080mgSodium
160mgChol
13.9gSat Fat
820mgPotassium
45mgCalcium
4.8mgIron
3.9mcgVitamin B12
2.1mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat the beef sirloin roast dry with paper towel. Rub with 1 tbsp olive oil, season with salt and black pepper.
2
Sear
Heat the remaining 1 tbsp olive oil in an oven-safe skillet over high heat until shimmering. Sear the beef on all sides for 4 minutes until a deep brown crust forms.
3
Roast
Add the rosemary and thyme sprigs to the skillet and transfer to a 425°F oven. Roast for 18 to 22 minutes until a thermometer reads 130°F for medium-rare.
4
Rest
Let the beef rest on a cutting board, tented loosely with foil, for 10 minutes.
5
Plate
Slice the rested beef against the grain. Return the skillet to medium heat, add finely chopped shallot and minced garlic, and sweat for 2 minutes. Pour in the red wine, scraping up browned bits, and simmer for 3 minutes until reduced by half. Stir in the beef stock and simmer for 5 minutes until slightly thickened. Remove from heat and swirl in the butter until glossy. Arrange the sliced beef on a plate and spoon the sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin roast
- 4 tbsp4 tbsp olive oil
- 2 sprig2 sprig rosemary
- 2 sprig2 sprig thyme
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 cup240ml red wine
- 2/3 cup160ml beef stock
- 22 small shallot
- 2 clove2 clove garlic
- 2 tbsp28g butter
