French · Dinner
French Roast Beef with Red Wine Sauce
Pan-seared beef striploin roasted to medium-rare, sliced and finished with a red wine and shallot sauce thickened with cornstarch. Butter, thyme and brandy round out the sauce, served alongside garlicky roasted potatoes and wilted spinach for a classic French bistro plate.
$9
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
48.3gProtein
33.8gFat
24.1gCarbs
3.2gSugar
3.9gFiber
1450mgSodium
141mgChol
13.9gSat Fat
1420mgPotassium
95mgCalcium
6.1mgIron
3.8mcgVitamin B12
28mgVitamin C
Goes well with
Sparkling Apple Cider or Pomegranate Juice
local
Burgundy Red Wine (Pinot Noir or Côtes du Rhône)
international
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat beef striploin dry, season with salt and pepper. Heat oven to 425°F (220°C) while beef reaches room temperature for 10 minutes.
2
Sear
Heat 1 tbsp olive oil in an oven-safe skillet over high heat until shimmering. Sear beef 2 minutes per side until deep brown crust forms.
3
Roast
Transfer skillet to oven, roast beef 12 to 15 minutes until thermometer reads 130°F (54°C) for medium-rare doneness.
4
Rest
Move beef to a board, rest 10 minutes uncovered until juices stop pooling, keeping meat juicy.
5
Roast
Toss baby potatoes with 1 tbsp olive oil and salt, roast on a separate tray alongside beef 20 to 25 minutes until golden and tender.
6
Saute
Finely chop shallot and mince garlic. In the same skillet over medium heat, saute shallot and garlic in beef drippings 2 minutes until softened.
7
Deglaze
Pour red wine into skillet over medium-high heat, deglaze 2 minutes scraping up browned bits, until wine reduces by half.
8
Reduce
Add beef stock and thyme sprigs, reduce over medium heat 4 to 5 minutes until liquid coats the back of a spoon.
9
Thicken
Stir cornstarch slurry into sauce, simmer over medium-low heat 1 to 2 minutes until glossy and pourable.
10
Finish
Off heat, whisk in butter and brandy until glossy and smooth. Discard thyme sprigs, season to taste with salt and pepper.
11
Saute
Wilt spinach in a small pan over medium heat 2 minutes until just collapsed and bright green.
12
Plate
Slice rested beef against the grain, fan slices on plate with roasted potatoes and wilted spinach. Spoon red wine sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef striploin
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp salt
- 1 tsp1 tsp black pepper
- 22 shallot
- 4 cloves4 cloves garlic
- 2/3 cup160ml dry red wine
- 2/3 cup160ml beef stock
- 2 tbsp2 tbsp butter
- 4 sprigs4 sprigs fresh thyme
- 2 tsp2 tsp cornstarch mixed with 1 tbsp (15ml) water
- 11 oz311g baby potatoes
- 2 tbsp2 tbsp olive oil, for the potatoes
- 5.6 oz160g spinach
- 2 tsp2 tsp brandy
