Sliced Roast
Strip Roast with Red Wine Reduction Sauce recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Strip Roast with Red Wine Reduction Sauce

Serves 8-10

Ingredients:

  • 1 pound (5-6 pound) Certified Angus Beef ® strip roast
  • 2 tablespoons kosher salt
  • 4 teaspoons freshly cracked black pepper
  • 5 tablespoons butter, 1/2-inch cubes, divided
  • 1 large shallot, minced
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 cups red wine blend

Instructions:

  1. Combine salt and pepper, evenly coat all sides of roast, wrap with plastic wrap and refrigerate one hour.
  2. Preheat oven to 450°F. Place roast in a roasting pan and roast for 15 minutes. Reduce heat to 325°F and continue cooking for approximately 1 hour and 15 minutes or until internal temperature reaches 125°F for a deep pink interior. Prepare sauce while roast is in the oven.
  3. In a 4-quart saucepan melt 1 tablespoon butter over medium heat; add shallots and sauté for about 3 minutes until translucent. Stir in thyme and bay leaf.
  4. Add red wine, bring to a boil; reduce heat to a vigorous simmer. Simmer 8-10 minutes or until the wine is reduced by half.
  5. Turn off heat and add butter one or two cubes at a time, whisking constantly to incorporate into sauce. Pass sauce through a mesh strainer and keep warm.
  6. Remove roast from the oven and let rest 15 minutes before slicing. Serve with warm red wine sauce.

No Nutritional Information Available

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