Italian · Dinner
Roast Beef with Red Wine Sauce (Low-Calorie)
Beef sirloin roasted whole then sliced, finished with a red wine and shallot reduction sharpened with balsamic and tomato paste. Butter is used sparingly and the sauce is built on stock rather than cream, keeping the dish rich in flavour but light in fat. Served with roasted broccoli.
$7
10 minsPrep
35 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
378Calories
42.1gProtein
16.9gFat
9.8gCarbs
3.9gSugar
2.1gFiber
410mgSodium
128mgChol
6.4gSat Fat
980mgPotassium
68mgCalcium
4.6mgIron
3.1mcgVitamin B12
42mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat the sirloin dry, season with salt and pepper, and let rest at room temperature while heating the oven to 425°F (220°C).
2
Sear
Heat the olive oil in a small oven-safe skillet over high heat and sear the sirloin 1 to 2 minutes per side until a deep brown crust forms.
3
Roast
Transfer the skillet with the beef and rosemary into the oven and roast at 425°F (220°C) for 12 to 15 minutes until an instant-read thermometer reads 130°F (54°C) for medium-rare.
4
Reduce
Return the skillet to medium heat, sweat the shallot and garlic for 2 minutes, deglaze with red wine, add stock, balsamic, and tomato paste, then simmer 6 to 8 minutes until the sauce coats a spoon. Whisk in the butter off the heat until glossy. Roast the broccoli on a small tray at 425°F (220°C) for 10 minutes until edges char.
5
Plate
Slice the rested sirloin against the grain, arrange with the roasted broccoli, and spoon the red wine sauce over the beef.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin, trimmed of visible fat
- 22 small shallot
- 2 clove2 clove garlic
- 2/3 cup160ml dry red wine
- 2/3 cup160ml beef stock, low-sodium
- 2 tsp2 tsp balsamic vinegar
- 2 tsp2 tsp tomato paste
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp butter
- 2 sprig2 sprig fresh rosemary
- salt and black pepper, to taste
- 7 oz200g broccoli florets
