Italian · Dinner
Roast Beef with Red Wine Sauce (Keto)
Seared beef sirloin roasted to medium and sliced over a glossy red wine reduction built from beef stock, shallot and butter. Served with garlic butter sautéed spinach and mushrooms in place of starchy sides, keeping the plate rich, savoury and genuinely low-carb without sacrificing the classic Italian roast-and-jus pairing.
$9
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
40.8gFat
9.1gCarbs
3.1gSugar
2.6gFiber
1180mgSodium
168mgChol
17.9gSat Fat
980mgPotassium
95mgCalcium
4.8mgIron
3.9mcgVitamin B12
10mgVitamin C
protein-rich
low-carb
keto
Instructions
1
Prep
Pat the sirloin dry, season with half the salt and pepper, rest 10 minutes at room temperature while the oven heats to 425F.
2
Sear
Heat olive oil in an oven-safe skillet over high heat until shimmering, then sear the sirloin 2 minutes per side until deep brown crust forms.
3
Roast
Transfer skillet with rosemary to 425F oven for 10 to 12 minutes until a thermometer reads 130F for medium-rare.
4
Rest
Move beef to a plate, tent loosely with foil, and rest 10 minutes.
5
Sauce
Return skillet to medium heat, add chopped shallot and cook 2 minutes, deglaze with red wine scraping up browned bits, add stock and minced garlic, simmer 6 to 8 minutes until reduced by half, whisk in 1 tablespoon butter off heat until glossy.
6
Vegetables
Melt remaining butter over medium heat, sauté sliced mushrooms 4 minutes until browned, add spinach and remaining salt and pepper, wilt 1 minute.
7
Plate
Slice sirloin against the grain, fan over vegetables, spoon red wine sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin, trimmed
- 2 tbsp2 tbsp olive oil
- 4 tbsp4 tbsp butter, divided
- 22 shallot
- 2/3 cup160ml dry red wine
- 2/3 cup160ml beef stock
- 4 cloves4 cloves garlic
- 5 oz140g mushrooms
- 4 cups120g baby spinach
- 2 sprig2 sprig rosemary
- 1 tsp1 tsp salt, divided
- 1/2 tsp1/2 tsp black pepper, divided
