Last Updated October 10th, 2020 at 09:38 pm by Lisa
Learn how to make Roast Beef with Port-Wine Sauce, a delicious elegant dinner for parties and holidays. Added bonus, the next day it will make incredible roast beef sandwiches on crusty French bread slathered with creamy horseradish sauce.
This roast beef recipe is ready in under 45 minutes and serves 10 people, just right for a dinner party. The results are simply stunning, a deep rich color results from the pan sear and the rich port wine sauce. Slice it thick and dinner is served…
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What Kind Of Beef Is Best?
You can splurge and get a center-cut beef tenderloin roast, also called a filet of beef, or filet roast, that runs around $22 per pound.
But I found a less expensive option…New York Strip Steak!
New York Strip steak tied into a roast by the butcher is a cost-effective option for this recipe and is amazing. It’s up to you, I found that the strip steak was well priced and just as delicious!
- New York Strip Steak Benefits – cost-effective, tender, and full of flavor
- Filet Tenderloin Benefits – more expensive, very tender, a premium cut
Here Is What You Need…
Wine Swaps:
You can use a Syrah, Cabernet or Pinot Noir, the Port is amazing…I hope you try it!
How To Make Oven Roast Beef:
have the butcher tie the beef into a roast for you! 
sear the beef on all sides, remove the beef to the side, then… 
stir the port wine in the pan, add the beef back in to finish in the oven
- Let the beef stand at room temperature for about 1 hour before roasting. Preheat the oven to 450 degrees.
- Dice the shallots and set aside.
- Pat the beef dry with a paper towel, this helps it sear in the pan which creates caramelization (aka Maillard reaction). Rub the olive oil all over the beef, sprinkle with salt and pepper on all sides.
- On medium-high heat, heat a large cast-iron skillet, sear the beef on each side until golden brown and caramelized, and stir the shallots around in the pan. The shallots will turn dark, that is ok but don’t let them burn.
- Turn off the stove, remove beef from the pan and rest on a large platter.
- In the large skillet pan (don’t clean it out!) add 2 cups of red wine (good Port preferred) and 3 tablespoons of butter, use a wooden spoon to scrape up all the bits known as the “fond” on the bottom of the pan. There is a lot of flavor down on the pan and you want that in your sauce! Next, add the beef back in the pan.
- Carefully place the cast iron skillet into the 450-degree oven on the center rack, for 10 minutes, then flip over the beef for another 10 minutes.
- The roast beef is done when internal temperature reaches medium-rare 130-135 degrees.
- Remove from oven, rest 15 minutes, and slice 2″ thick for dinner portions and spoon the sauce over each portion, or slice thinly for roast beef sandwiches.
- Serve with creamy horseradish sauce for dinner or on sandwiches.
Beef Temperatures:
It is recommended to cook beef for roast beef just to medium internal temperature to keep it tender and full of flavor. rare 120-125 degrees medium-rare 130-135 medium 140-145
Check the temperature throughout cooking, a wireless digital thermometer makes this really easy, I love my Thermopen from ThermoWorks.
It is the most accurate thermometer on the market according to America’s Test Kitchen, and I use mine for everything from baking, frying, and roasting meat.
You need a tender cut of beef if you are pan searing and finishing your roast beef in the oven, or your roast beef will become tough. Choose a tender cut of beef:
New York Strip Steak Benefits – cost-effective, tender, and full of flavor.
Filet Tenderloin Benefits – more expensive, very tender, a premium cut.
PRO TIP: Have your butcher tie the cut of meat for you!
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives that distinctive golden caramelized color and deep rich flavor. When you sear a steak, roast meats, make caramel from milk and sugar, bake bread or cookies, toast marshmallows, those are all examples of this reaction when you get than beautiful golden tone and color on the food you are cooking.
Make Roast Beef Sandwiches!
Although it seems obvious, I want to say that this roast beef recipe makes AAMMMMMMAAAAZZZZZINNNNNG ROAST BEEF SANDWICHES!
I had a longtime friend over for lunch with her young kids, and they all went crazy for these sandwiches and her son still begs me to make these for him!
I used quality ingredients and served them on good French baguettes, slathered with homemade creamy horseradish sauce, thin-sliced roast beef, shaved aged parmesan, and a spring lettuce mix.
Absolutely divine…..
What To Serve With Roast Beef?
PRO TIP For Serving:
Dinner: Slice in thick 1 1/2 – 2 inch slices for dinner, spoon pan sauce over beef. Sides that go well with roast beef are mashed potatoes or smashed potatoes, a cool green wedge salad, and dinner rolls.
Sandwiches: Slice thin, for sandwiches, and spread creamy horseradish sauce on the baguette, top with good shaved parmesan cheese and spring lettuce.
More Recipes For Roast Beef:
- Roast Beef by Simply Recipes
- All American Roast Beef Recipe by All Recipes
- Garlic Lovers Roast Beef by Skinny Taste
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Roast Beef with Port-Wine Sauce
Ingredients
- 5 pounds Strip Steak (or Beef Tenderloin) butcher tied
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1/2 cup shallots
- 2 cup good port wine
- 3 tablespoons butter
Instructions
- Let the beef stand at room temperature for about 1 hour before roasting. Preheat the oven to 450 degrees.
- Dice the shallots and set aside.
- Pat the beef dry with a paper towel, this helps it sear in the pan which creates carmelization (aka Maillard Reaction). Rub the olive oil all over the beef, spinkle with salt and pepper on all sides.
- On medium high heat, heat a large cast iron skillet, sear the beef on each side until golden brown and caramelized, and stir the shallots around in the pan. The shallots will turn dark, and that is ok, but don't let them burn, adjust your heat if necessary.
- Turn off the stove, remove beef from the pan and rest on a large platter.
- In the large skillet pan (don't clean it out!) add 2 cups of red wine (a good port prefered) and 3 tablespoons of butter, use a wooden spoon to scrape up all the bits known as the "fond" on the bottom of the pan. There is a lot of flavor down on the pan and you want that in your sauce! Next, add the beef back in the pan.
- Carefully place the cast iron skillet into the 450 degree oven on the center rack, for 10 minutes, then flip over the beef for another 10 minutes.
- The roast beef is done when internal temperature reaches medium rare 130-135 degrees, use a good accurate thermometer.
- Remove from oven, rest 15 minutes, and slice thick for dinner portions and spoon the sauce over each portion, or slice thinly for roast beef sandwiches.
- Serve with creamy horseradish sauce for dinner or on sandwiches.
We just made this roast beef and it was incredible with a horseradish sauce on crunchy hard rolls! Such a great recipe!