Roast Beef with Marsala Gravy

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.