Classic Roast Beef with Rosemary Cream Sauce

Classic Roast Beef with Rosemary Cream Sauce

Roast beef’s so simple (and impressive) for entertaining – just season (simply), sear and slow-roast for best results. Use a MEAT THERMOMETER to cook your roast to the doneness that you like the best – without overcooking it! A good thermometer is one of your best kitchen investments (way cheaper than granite counters)! Beef Strip Loin is ever-tender and has amazing flavour. And because of its flatter shape, a Strip Loin roast will cook quite quickly for its weight.

15 Minutes

RatingDifficultyBeginner

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Classic Roast Beef with Rosemary Cream Sauce

Yields1 Serving
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

 3 lb (1.5 kg) Beef Strip Loin or Rib Premium Oven Roast
 2 tbsp (30 mL) olive oil
  Coarsely ground salt and pepper
 1 head garlic or 2 onions cut in half
  Rosemary Cream Sauce (recipe follows)

1

Rub roast all over with salt and pepper to taste. Place on a rack in a shallow roasting pan. Add head of garlic or halved onions to pan. Insert an oven-safe thermometer into centre of roast.

2

Cook uncovered, in 450°F (220°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 145°F (63°C) for medium-rare doneness, about 60 to 90 minutes.

3

Remove roast from oven. Cover loosely with foil and let stand for 10 to 20 minutes before carving into thin slices.

4

Serve with Rosemary Cream Sauce, roasted garlic or onions and garlic mashed potatoes.

5

Makes 8 servings

Rosemary Cream Sauce
6

Drain fat from the roasting pan. Place pan over medium heat and add 1 tsp (5 mL) EACH olive oil and butter; add 1 shallot (minced) and cook for 1 to 2 minutes, until softened. Stir in 1 cup (250 mL) beef or chicken broth and 1/4 cup (50 mL) dry white wine, stirring up any browned bits from bottom of pan. Heat until liquid is reduced by half. Add half a sprig fresh rosemary; heat through. Stir in 1/4 cup (50 mL) whipping cream; heat until desired consistency. Season with salt and pepper to taste; remove rosemary to serve.

Ingredients

 3 lb (1.5 kg) Beef Strip Loin or Rib Premium Oven Roast
 2 tbsp (30 mL) olive oil
  Coarsely ground salt and pepper
 1 head garlic or 2 onions cut in half
  Rosemary Cream Sauce (recipe follows)

Directions

1

Rub roast all over with salt and pepper to taste. Place on a rack in a shallow roasting pan. Add head of garlic or halved onions to pan. Insert an oven-safe thermometer into centre of roast.

2

Cook uncovered, in 450°F (220°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 145°F (63°C) for medium-rare doneness, about 60 to 90 minutes.

3

Remove roast from oven. Cover loosely with foil and let stand for 10 to 20 minutes before carving into thin slices.

4

Serve with Rosemary Cream Sauce, roasted garlic or onions and garlic mashed potatoes.

5

Makes 8 servings

Rosemary Cream Sauce
6

Drain fat from the roasting pan. Place pan over medium heat and add 1 tsp (5 mL) EACH olive oil and butter; add 1 shallot (minced) and cook for 1 to 2 minutes, until softened. Stir in 1 cup (250 mL) beef or chicken broth and 1/4 cup (50 mL) dry white wine, stirring up any browned bits from bottom of pan. Heat until liquid is reduced by half. Add half a sprig fresh rosemary; heat through. Stir in 1/4 cup (50 mL) whipping cream; heat until desired consistency. Season with salt and pepper to taste; remove rosemary to serve.

Classic Roast Beef with Rosemary Cream Sauce
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