Beef Roast With Herb Shallot Sauce

1. 1

   Heat oven to 350F

2. 2

   Combine 2 tbsp thyme and garlic pepper seasoing; press onto beef roast.

3. 3

   Place roast, fat side up, on rack in shallow roasting pan.

4. 4

   Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat.

5. 5

   Do not add water or cover.

6. 6

   Roast in oven 1-3/4 to 2 hour for medium rare; 2 to 2-1/2 hours for medium.

7. 7

   Remove roast when thermometer registers 135F for medium rare; 150F for medium.

8. 8

   Let stand 15 minutes (temperature will rise to 145F for medium rare; 160F for medium).

9. 9

   Skim fat from drippings.

10. 10

    Combine drippings, shallot and 2 tsp thyme in medium saucepan.

11. 11

    Cook and stir over medium heat 2 to 3 minutes for until shallot is crisp tender.

12. 12

    Add wine and mustard; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup.

13. 13

    Stir in butter; season with salt and pepper.

14. 14

    Carve roast; season with salt.

15. 15

    Serve with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.