Roast Beef with Port Merlot Pan Sauce

1. 1

   Preheat oven to 250 degrees F. Trim the meat of any heavy fat in excess of 3/8 and any visible cartilage on the bottom of the roast.

2. 2

   Season all sides of the beef with salt and pepper.

3. 3

   In a large skillet, heat olive oil, rosemary and garlic.

4. 4

   Brown all sides of the beef, approximately 45 minutes per side.

5. 5

   Remove the roast from the skillet and place with the pan oil in a roasting pan.

6. 6

   Cook until internal temperature reaches 110 degrees F, approximately 6080 minutes.

7. 7

   When temperature of the roast reaches 110 degrees F, turn the oven up to 500 degrees F and cook for 1015 minutes to brown the exterior.

8. 8

   Reduce heat to 425 degrees F and roast until the internal temperature reaches 135 degrees F. The meat will be medium-rare with a browned exterior.

9. 9

   Remove from the oven and transfer to a platter to rest for 20 minutes.

10. 10

    For the sauce, heat a pan with the remaining fat and juices on medium-high heat.

11. 11

    Add the merlot and reduce by half.

12. 12

    Next add the stock and port and again reduce to about 1 cup.

13. 13

    Add butter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.