Roast Beef with Red Wine Sauce – this is simply divine, even if I don’t say so myself! Not to skyte or anything but we all enjoyed this meal and I’ve received several requests to make it again from the guests at the table. For this recipe I used the tenderloin cut, which is a pretty expensive cut and as such, can be a little intimidating, but it needn’t be. As it is truly one of the easiest things to cook.
Although, I’d be lying if I didn’t have doubts the first time I cooked one of these. I had all those same fears that are probably going through your head and I even had a conversation with myself about it, whilst standing in the butcher shop, holding a whole eye fillet roast, staring at it as if it were some type of Magic 8 ball.
Anyhow, my conversation with myself went like this:-
Me: What do I do with it?
Brain: Roast it, stuff it, cut it into steaks.
Me: Hmmm…great ideas Elise, but how long do I cook it for? What if I over-cook it? What if it’s raw in the middle? What if it’s tough? What if it’s not edible? Such as waste of money!
Brain: Some research is required for cooking times and at worst, the dog will love me for the rest of the week.
Anyhow, I bit the bullet and purchased this roll looking thing that I had not much clue of what to do with it. So, I figured, when it doubt, keep it simple and put a seasoning crust on it. Then I thought, well what goes with beef and, red wine came to mind, so I thought that a lovely red wine sauce would work as well. That sounded pretty good and relatively un-intimidating and I have to say….it was a great decision.
The end result? The beef was lovely, pink and tender and the sauce was full of flavour. Nothing got wasted and well, the dog now hates me…lol.
I did invest in a meat thermometer because, not only did I challenge myself to cook this gorgeous piece of meat, I also challenged myself to do it on the Weber BBQ. Something that is hard to assess the temperature of. As we know, BBQ’s don’t have temperature gauges like an oven (well not this one anyhow), no simple turn the dial to 180C set and forget. Instead, the BBQ is something that you turn on, light it up, turn up the heat dial to somewhere about there, and hope for the best!
Which is exactly what I did! Hoped for the best, crossed my fingers and guess what? It all turned out in the end.
Reminder: cook the meat to your liking. This is how we like ours.
Roast Beef with Red Wine Sauce
- 1 2.2kilogram whole rib fillet roast (trimmed by butcher)
- 2-3 tablespoons vegetable oil
Red Wine Sauce
- 113 grams unsalted butter
- 2-3 shallots chopped finely
- 1 1/4 cup red wine
- 3 cups beef stock
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 black pepper
- 1 teaspoon white sugar
- 2 tablespoons plain flour
Pre-heat BBQ or Oven to 180C / 360F
Red Wine Sauce
Melt 70 grams of butter in a medium saucepan over medium to high heat.
Add the shallots and cook for 7-8 minutes or until softened.
Add the wine, beef stock, thyme, sugar, salt and pepper and bring to the boil. Once boiling, lower the heat and allow to simmer for approximately 30 minutes or until the liquid has reduced by roughly half.
To make the buerre manie, combine the leftover softened butter and flour together unitl it forms a smooth paste.
Once the sauce has reduced, lower the heat to low and whisk in the buerre manie a little bit at a time, roughly a teaspoon. Allow the liqued to simmer for a few more minutes or until the sauce has thickened.
Truss if required
Coat with oil, salt and pepper on all sides
Heat a large non-stick pan to almost smoking. Add the tenderloin and sear 2 minutes each side and 1 minute on each end.
Drizzle a some oil in a baking tray and add the seared beef.
Cook in the BBQ for approximately 30 minutes or until the inside temperate of the meat reaches 57C when inserted into the thickest part.
Remove from heat and cover in aluminium foil. Leave to rest for 15 minutes.
Transfer to a carving board. Cut the meat into thin slices.
Serve with your favourite vegetables and drizzle the sauce liberally over the meat.