Caraway Roast Beef with Port Wine Sauce
Roast beef that's ready in just about 30 minutes – WOW! This small lean beef roast is BIG on flavour and just the right size for smaller families. Season with a quick rub and cook to medium doneness at most. To serve, carve across the grain into thin slices, like a Flank Steak. Be sure to allow the beef to rest before carving.
Combine parsley, caraway and olive oil. Season beef all over with salt and pepper. Rub all over with parsley mixture. Place on rack in shallow roasting pan. Insert oven-safe meat thermometer sideways into centre of roast. Oven-sear in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C); cook uncovered until thermometer reads 145°F (63°C) for medium-rare doneness, about 20 to 25 minutes.
Cover with foil and let stand for at least 15 minutes before carving across the grain into thin slices.
Drain off all but 2 tbsp (30 mL) of the drippings from roasting pan. Place pan over medium heat and add shallots; cook,
stirring until shallots soften. Stir in wine and port, stirring up any browned bits from bottom of pan. Bring to boil; reduce heat to medium and simmer until reduced by half, about 7 minutes. Stir in broth. Combine cornstarch with 1/4 cup (50 mL) cold water and whisk into simmering sauce, cook stirring until thickened, about 5 minutes. Strain (if desired) and return to pan. Whisk butter into sauce; season with salt and pepper to taste.
Ingredients
Directions
Combine parsley, caraway and olive oil. Season beef all over with salt and pepper. Rub all over with parsley mixture. Place on rack in shallow roasting pan. Insert oven-safe meat thermometer sideways into centre of roast. Oven-sear in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C); cook uncovered until thermometer reads 145°F (63°C) for medium-rare doneness, about 20 to 25 minutes.
Cover with foil and let stand for at least 15 minutes before carving across the grain into thin slices.
Drain off all but 2 tbsp (30 mL) of the drippings from roasting pan. Place pan over medium heat and add shallots; cook,
stirring until shallots soften. Stir in wine and port, stirring up any browned bits from bottom of pan. Bring to boil; reduce heat to medium and simmer until reduced by half, about 7 minutes. Stir in broth. Combine cornstarch with 1/4 cup (50 mL) cold water and whisk into simmering sauce, cook stirring until thickened, about 5 minutes. Strain (if desired) and return to pan. Whisk butter into sauce; season with salt and pepper to taste.
