How to make it

  • For the roast:
  • 1. Put a pan of water on the bottom tray of the oven and preheat oven to 400 F. (200 C.).
  • 2. Using a heavy hand, season roast with salt and pepper on all sides.
  • 3. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides.
  • 4. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, don’t peak, keep the door closeed.
  • 5. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
  • For the Gravy:
  • 6. Pour off excess fat from the Dutch oven and place it on the stovetop over medium heat.
  • 7. Add shallots and cook until soft and brown, about 4 to 6 minutes.
  • 8. Deglaze the pot with ½ cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a fast simmer and reduce by half.
  • 9. Add stock and simmer until reduced again by about half.
  • 10. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a simmer and simmer until desired gravy consistency is reached. I left the gravy on the thin side.
  • 11. Taste for seasoning and adjust, if necessary.
  • 12. Carve beef against the grain, into thin slices, and serve with gravy.
  • A nice green salad and some steamed potatoes would work. Some chewy bread to sop up the gravy?

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