Sirloin Roast Beef with Wine and Butter Sauce

Everyone wants to serve a memorable roast beef and to be able to do it with flair. Here goes and congratulations on wanting to do a really special meal.

Ingredients:

3- cups beef stock
1- cup of any decent Port Wine
1- 4 lb boneless Sirloin beef roast or fillet, tied together. (ask your butcher for a really good first cut.
2 tbsp of minced shallot
2 tbsp of Port
2 tbsp of red wine vinegar
1 stick (1/2 cup) of unsalted butter
1/2 tsp of salt
1/4 tsp of black pepper

Bring beef to room temperature before starting

Combine the stock and 1 cup of Port in large saucepan and boil until reduced to 3/4 cup. About 1 hr. Set aside

Preheat your oven to 450 deg and place the roast on a rack in a shallow roasting pan. Put into oven and reduce temp to 375 deg.
Roast until the meat thermometer inserted in thickest portion of roast registers 125 Deg for rare (1 1/4 hr.) if want more done increase according to your meat thermometer. However be careful not to overcook as it will continue to cook for about 15 minutes once taken from oven).
Set the meat on a carving board and tent loosely with foil. Make sure to let roast rest for 15 minutes before slicing so the juices go back into the meat rather than onto the carving board or platter.
Drain off all but 1 tbsp of fat from the roasting pan. Add the minced shallot, remaining port and vinegar and bring to a boil over medium heat, scraping up the browned bits in bottom of the pan. Let simmer for about 1 min. Transfer the sauce to a medium size skillet. Add the reserved stock and bring back to a boil over medium to high heat. Reduce the heat and allow to simmer for about 2 minutes or so. Whisk in the butter small sections at a time, mixing thoroughly after every addition. Add salt and pepper and adjust to taste. Pour into a gravy boat and keep warm until ready to serve.

You could accompany this roast with several different vegetables. , such as a dark orange (Butter Cup squash or mashed sweet potatoes and a sauteed spinach or Kale with oil and garlic.