Beef Roast (Roast Beef) with Port-Wine Sauce

Thick sliced roast beef on a cutting board with pan juices and ingredients in the background.

5 from 1 vote

Beef Roast (Roast Beef) with Port-Wine Sauce

Serve this Beef Roast Recipe with a wine marinade as an elegant dinner or for the holidays. Slice leftovers for roast beef sandwiches.

Prep Time15

Cook Time30

Total Time45

Course: Dinner & Main Dishes

Cuisine: American

Keyword: beef roast, roast beef, roast beef recipe

Servings:

Calories: 541kcal

Author: Lisa Hatfield

Equipment

Ingredients

5 pounds Strip Steak (or Beef Tenderloin) butcher tied
2 tablespoons extra virgin olive oil
1 ½ teaspoons sea salt
1 teaspoon ground black pepper
½ 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.

Notes

beef cut

New York Strip steak tied into a roast by the butcher is a cost-effective option for this recipe and is amazing.

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. It's up to you!

Ask the butcher to tie the roast for you if you buy a less expensive cut like New York Strip.

beef temperature

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

serving

Dinner: Slice in thick 1 ½ - 2 inch slices for dinner, spoon pan sauce over beef.

Sandwiches: Slice thin, for sandwiches.

wine

You can use a Syrah, Cabernet, or Pinot Noir, the Port is amazing...hope you try it!

Nutrition