Sterling Silver® Roasted Striploin with Red Wine and Dijon Mustard Sauce
DIFFICULTY LEVEL: Beginner
6 to 8
3 ½ lbs Sterling Silver Beef Striploin Roast
Olive oil, as needed
Kosher salt, as needed
Black pepper, ground, as needed
½ cup red wine
2 cups low sodium beef broth
2 T dijon mustard
Remove roast from the refrigerator and allow to sit at room temperature for 45 minutes. Preheat oven to 450°.
Lightly coat roast with olive oil; season to taste with salt and pepper. Place roast in roasting pan and place in oven. After 15 minutes, reduce oven temperature to 275°.
Cook roast for 2 hours or until internal temperature of meat reaches 135° for medium rare.
After roast is cooked to desired doneness, remove from oven. Remove from pan. Cover with foil and set aside.
Remove most of fat from roasting pan and discard. Place roasting pan over medium high heat, and add wine. Bring wine to a heavy simmer and reduce by half. Add stock to pan and simmer for 3 minutes. Add mustard; stir to incorporate. Add cornstarch slurry and cook for 1 minute. Season to taste with salt and pepper.
After roast has rested for 10 to 15 minutes, slice meat across grain at 1/4-inch thickness.
* Cornstarch Slurry – For every cup of liquid, mix 1 ½ T of cornstarch and 1 T of cold water. Add to simmering sauce to thicken.
Think about a medium-to full-bodied red wine to pair with (and use in sauce) the roast. Striploin is not as fatty as Prime Rib and not as lean as Tenderloin. A nice aged Cabernet Sauvignon, Merlot or Malbec pairs well with Striploin Roast.