Roast Beef with Marsala Gravy
"The time for prep includes resting the roast overnight in the fridge! So don't let the 8+ hours frighten you. I got this from foodnetworkdotcom. It was posted by Melissa d'Arabian as a $10.00 dinner. She received many 5 star reviews. Here is a link to the original: http://tinyurl.com/pwy3lwu It has a video on how to do this. ETA: As of 2014, I do NOT think it can any longer be called a $10.00 dinner. Do you? ;)"
Ingredients
Nutritional
- Serving Size: 1 (533.3 g)
- Calories 519
- Total Fat - 19.8 g
- Saturated Fat - 7.6 g
- Cholesterol - 218.6 mg
- Sodium - 2995.2 mg
- Total Carbohydrate - 1.8 g
- Dietary Fiber - 0.1 g
- Sugars - 0.2 g
- Protein - 76 g
- Calcium - 80.3 mg
- Iron - 7.3 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place the roast in a shallow baking dish and rub with the salt and pepper.
Step 2
NOTE: For easier clean up, line roasting pan with foil.
Step 3
PLACE IN REFRIGERATOR uncovered 8 HOURS or overnight.
Step 4
BEFORE COOKING, let the roast sit at room temperature for about 1 hour.
Step 5
Use a thin sharp knife, poke slits all over top and sides of roast and stuff each slit w/garlic sliver.
Step 6
Preheat the oven to 400 degrees F.
Step 7
In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan.
Step 8
Roast the beef for 15 minutes and TURN DOWN the heat to 325 degrees F.
Step 9
Cook for an additional 45 minutes to an hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
Step 10
NOTE: Internal temp can be raised, to make roast less rare per your taste, by cooking longer in the last part of the recipe.
Step 11
Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest.
Step 12
Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine.
Step 13
Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3.
Step 14
Stir the flour into the remaining 3/4 cup broth and then whisk into the sauce.
Step 15
Simmer until thickened.
Step 16
Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste.
Step 17
Serve the sauce with the sliced roast beef.
Tips
- Please do NOT use cooking wine. If you cannot drink it, don't cook with it!
- Roasting pan and rack
- Oven
- Foil