Ingredients:

  • 5 lbs (2 kg) Beef Loin Roast (Top Sirloin/Strip Loin), boneless
  • 2 Tbsp Olive Oil (Extra Virgin)
  • 2 tsp Sea Salt Flakes
  • 1 tsp Freshly Cracked Black Pepper
  • 3 Tbsp Fresh Rosemary leaves, finely chopped
  • 2 Tbsp Fresh Thyme leaves, finely chopped
  • 4 cloves Garlic, finely minced or pressed
  • 2 medium Shallots, finely minced
  • 1 cup (240 ml) Dry Red Wine (e.g., Merlot, Cabernet)
  • 3 cups (720 ml) Low-Sodium Beef Stock
  • 1 Tbsp Unsalted Butter, cold
  • Optional: 1 tsp Cornstarch + 1 Tbsp water (for thickening)

Instructions:

  1. Bring the Beef Loin Roast to temperature: Remove the roast from the refrigerator 30 to 60 minutes before cooking. Pat the entire roast thoroughly dry using paper towels.
  2. Prepare the Crust: In a small bowl, combine the chopped rosemary, thyme, minced garlic, salt, pepper, and olive oil to form a coarse paste.
  3. Apply Crust and Set Up: Rub the herb mixture evenly and firmly over the entire surface of the beef loin roast. Place the seasoned roast on a wire rack inside your roasting pan.
  4. Roast High: Preheat the oven to 450°F (230°C). Place the roast into the preheated oven for 15 minutes to develop an initial brown crust.
  5. Continue Roasting Low: Reduce the oven temperature to 350°F (175°C) without opening the door. Continue roasting until the internal temperature reaches 125–130°F (52–54°C) for medium-rare, checking the temperature after about 45 minutes at the lower temperature.
  6. Rest (Crucial Step): Once the target temperature is reached, immediately remove the roast and transfer it to a clean cutting board. Tent the roast loosely with foil and allow it to rest for a minimum of 15 minutes (ideally 20 minutes) before carving.
  7. Degrease and Sauté: While the roast rests, prepare the Red Wine Jus. Pour off any excessive fat from the roasting pan, leaving the caramelized bits (fond) and about 1 tablespoon of drippings. Place the pan over medium heat, add the minced shallots, and cook until softened, scraping up the fond.
  8. Deglaze and Reduce: Pour in the red wine. Bring to a rapid simmer, scraping vigorously to lift all flavor stuck to the pan. Reduce the wine volume by half until it looks syrupy.
  9. Simmer and Strain: Add the beef stock. Bring the mixture to a simmer and reduce the heat, allowing the jus to gently concentrate for 5–7 minutes. Strain the jus through a fine-mesh sieve into a clean serving vessel, discarding the solids.
  10. Finish the Jus: Whisk in the cold tablespoon of unsalted butter (mounting) just before serving to thicken the jus slightly and add a glossy finish. Season to taste.
  11. Carve and Serve: Slice the rested roast against the grain into 1/4 inch thick slices. Arrange on a platter and serve immediately with the warm Red Wine Jus.