Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

This easy roast comes together quickly thanks to a superfast pan sauce made from two ingredients.

Recipe by MyRecipes January 2011


Ryan Benyi; Styling: Stephana Bottom

Recipe Summary

10 mins
1 hr 13 mins
1 hr 23 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Season roast all over with salt and pepper.

  • Oil a roasting rack and place it in a roasting pan just large enough to hold the beef.

  • Warm oil in a large skillet over medium-high heat. Add beef and cook, turning often, until lightly browned all over, 5 to 10 minutes. Transfer to rack and roast until a meat thermometer inserted into thickest part reads 125°F for medium-rare, 50 to 55 minutes. Remove roast to a cutting board, tent with foil and allow to rest 10 minutes.

  • Place roasting pan on stove over medium-high heat. Pour in wine and cook, stirring to pick any browned bits on bottom of pan, until liquid has reduced slightly, about 3 minutes. Pour in broth, increase heat to high and boil until thickened and syrupy, about 5 minutes.

  • Slice roast against grain into 1/4-inch-thick slices. Arrange on a platter and spoon over some of juices. Serve additional juices on the side.

Nutrition Facts

261 calories; fat 6g; saturated fat 2g; protein 45g; carbohydrates 1g; fiber 0g; cholesterol 71mg; sodium 324mg.