Showing:

Recipes >

Roast Beef Dinner with Yorkshire Pudding and Port Merlot Pan Sauce

Ingredients

  • 1 boneless beef top sirloin roast (6 -7 pounds)
  • 2 cups Merlot, dry
  • As needed kosher salt and freshly ground black pepper
  • 1 ounce olive oil
  • 6 to 8 garlic cloves
  • 2 cups beef broth, low sodium
  • 2/3 cup Port wine
  • 2 tablespoons butter

Prep Time:

40 minutes

Cook Time:

2 hours

Serves:

12

This recipe featuring the top sirloin roast provides all the spirit of an elegant English Standing Prime Rib Roast dinner at a fraction of the cost.

Why Try? The top sirloin is a wonderful cut for roasting; the drippings will provide the essentials for a decadent reduced wine sauce and traditional Yorkshire pudding.

Foodie Byte: When selecting a top sirloin, select Choice or a higher grade designation like Certified Angus, Top Choice or even Prime. Aged or dry aged meat will positively affect the quality of the meal.

TAGS: , , , , , , , ,

Preparation

  1. Preheat oven to 250°F.
  2. Trim meat of any heavy fat cover in excess of 3/8 inch and any visible cartilage on bottom of roast. Some fat is essential for self basting the roast as it cooks.
  3. Season all sides of roast with salt and pepper.
  4. On the stove top, heat heavy iron Dutch oven or deep skillet, add olive oil and garlic.
  5. Brown all sides of beef roast approximately 4 to 5 minutes on each side.
  6. Place roast in pot in oven. When internal temperature reaches 110°F (approximately 60 to 80 minutes), turn oven up to 500°F and continue until internal temperature reaches 130°F. This will provide a medium rare product with a nicely browned exterior and take up to 15 additional minutes.
  7. Remove roast from oven, transfer to a tray and allow it to rest for approximately 20 minutes. While roast rests, a pan sauce and Yorkshire pudding can be prepared.
  8. Pour off and spoon all excess fat from the pan. Reserve hot for Yorkshire pudding.
  9. Heat pan with remaining juices on medium-high heat, add merlot and reduce by half. Add stock and port. Scrape all browned fond from the bottom and sides of the pan. Reduce to about one cup. Strain and remove garlic. Add butter and serve.

Nutritional Information

Calories 850, Carbohydrates 18g, Cholesterol 216mg, Fat 56g, Fat Calories 501, Fiber 0.52g, Protein 54g, Saturated Fat 24g, Sodium 474mg. Daily Values: Calcium 60.0mg 6%, Phos 446.46mg 45%, Copper 0.24mg 12%, Zinc 11.86mg 79%, Panto 2.36mg 24%, Biotin 3.27mcg 1090%, Iodine 13.64mcg 9%, Magnesium 54.13mg 14%, Iron 6.05mg 34%, Vitamin B6 36%, Vitamin C 1%, Vitamin B12 83%, Vitamin D 16%, Vit E-a-Toco 4%, Vitamin A 4%. Percent Daily Values are based on a 2,000 calorie diet.