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Strip Roast with Red Wine Reduction Sauce

Strip Roast with Red Wine Reduction Sauce is a wonderful weekend or special occasion meal. A classic and easy recipe with simple ingredients.

Scale

6 pounds Certified Angus Beef ® strip roast

2 tablespoons kosher salt

4 teaspoons freshly cracked black pepper

5 tablespoons butter, 1/2-inch (13-mm) cubes, divided

1 large shallot, minced

3 sprigs fresh thyme

1 bay leaf

2 cups red wine blend

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Combine salt and pepper, evenly coat all sides of strip roast, wrap with plastic wrap and refrigerate one hour.
Preheat oven to 450°F (232°C). Place roast in a roasting pan and roast for 15 minutes. Reduce heat to 325°F (165°C) and continue cooking for approximately 1 hour and 15 minutes or until internal temperature reaches 125°F (52°C) for a deep pink interior. Prepare sauce while roast is in the oven.
In a 4-quart (21 cm) saucepan melt 1-tablespoon butter (15 g) over medium heat; add shallots and sauté for about 3 minutes until translucent. Stir in thyme and bay leaf.
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.
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.
Remove roast from the oven and let rest 15 minutes before slicing. Serve with warm red wine sauce.