Italian · Dinner
Roast Beef with Red Wine Sauce (High-Protein)
Pan-seared beef ribeye finished in the oven and sliced onto a red wine pan sauce enriched with garlic, rosemary, and thyme. Cannellini beans add protein and fibre. Beef stock deepens the jus into a rich, savoury glaze.
$10
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
702Calories
58.3gProtein
42.8gFat
16.4gCarbs
1.1gSugar
6.3gFiber
1215mgSodium
205mgChol
17.4gSat Fat
1150mgPotassium
95mgCalcium
6.8mgIron
4.9mcgVitamin B12
3.5mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the ribeye dry, season both sides with salt and pepper, and let rest 10 minutes at room temperature while the oven heats to 425°F (220°C).
2
Sear
Heat olive oil in an oven-safe skillet over high heat until it shimmers. Sear the ribeye 2 minutes per side until deeply browned, then transfer the skillet with rosemary and thyme into the oven.
3
Roast
Roast at 425°F (220°C) for 8 to 10 minutes until an internal thermometer reads 130°F (54°C) for medium-rare, then move the ribeye to a cutting board and rest 8 minutes.
4
Finish
Deglaze the skillet over medium heat with red wine, scrape up browned bits, and simmer 2 minutes until reduced by half. Stir in beef stock and minced garlic, simmer 4 minutes until the sauce coats the back of a spoon, then swirl in butter off the heat and fold in the warm cannellini beans.
5
Plate
Slice the rested ribeye against the grain and arrange on a plate with bean sauce spooned alongside and remaining sauce poured over the meat.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g beef ribeye, boneless
- 240ml240ml dry red wine
- 200g200g cannellini beans, cooked, drained
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp butter
- 4 cloves4 cloves garlic
- 2 sprig2 sprig rosemary
- 2 sprig2 sprig thyme
- 120ml120ml beef stock
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
