I used Pinot Noir, or Burgundy, in this dish, but Cabernet, Shiraz, or your favorite could be used as well. Ovens vary, so it's a good idea to have a reliable meat thermometer or instant read thermometer.
Prep Time: 12 minutes
Cook Time: 3 hours
Total Time: 3 hours, 12 minutes
Yield: Serves 8
- 1 boneless sirloin roast, about 3 1/2 to 4 pounds
- 2 to 3 teaspoons grainy mustard
- garlic powder
- onion powder
- salt and freshly ground black pepper
- Red Wine Sauce
- 4 tablespoons butter, divided
- 1/4 cup finely chopped shallots
- 1 cup dry red wine
- 1 cup beef broth plus a few tablespoons of drippings from beef
- 1 tablespoon flour, optional
- 1/2 teaspoon freshly ground black pepper
Heat the oven to 450° F.
Line a baking or roasting pan with foil. Place the beef in the pan and rib with the mustard. Sprinkle lightly all over with the garlic powder, onion powder, a little salt and freshly ground black pepper.
Roast the beef for 10 minutes at 450° F, then turn the heat down to 275° F. roast for about 2 hours longer for medium rare (4 pound roast), or to 145° F to 150° F internal temperature. Use an instant read thermometer or oven probe to keep track of the temperature.
Cover the roast loosely with foil and let stand for 20 minutes before carving.
Red Wine Sauce
Heat 1 tablespoon of butter in a medium saucepan over medium-low heat. Add the chopped shallots and cook for about 2 minutes, until the shallots are translucent. Add the red wine and bring to a boil. Simmer for 4 minutes, until slightly reduced. Add the beef broth and drippings and simmer for about 8 to 10 minutes to reduce further.
If you would like to thicken the sauce, combine the remaining 3 tablespoons of butter with the flour and mix until smooth and blended. Add to the sauce and cook, whisking, until the sauce is thickened.
If you don't care to thicken the sauce, omit the flour and whisk the remaining 3 tablespoons of butter into the sauce.
Add pepper and serve the sauce with the beef.
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