ROAST BEEF WITH MARSALA GRAVY
This recipe is one of Melissa d'Arabian's holiday recipes. I made it for my Christmas dinner and it was excellent. I do think that I will use another kind of roast next time, as the bottom of the round roast was rather tough. (A rump roast might be nice.) I added 1 lb. button mushrooms to the sauce, and doubled the wine. I also made my gravy with flour and water and thickened it with much more flour than what it called for (more like 1/2 cup. flour and 1/2-3/4 cup water... I just eyeballed it and didn't measure). It was very much enjoyed!
Provided by Lindas Busy Kitchen
Categories Roast Beef
Time 1h19m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the roast in a shallow baking dish and rub with the salt and pepper.
- Place in the refrigerator uncovered 8 hours or overnight.
- Before cooking, let the roast sit at room temperature for about 1 hour.
- Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
- Preheat the oven to 400.
- 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.
- Roast the beef for 15 minutes and turn down the heat to 325.
- Cook for an additional 45 minutes to 1 hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
- Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest.
- Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine.
- Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3.
- Stir the flour into the remaining 3/4 cup broth, and then whisk into the sauce. Simmer until thickened.
- Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste.
- Serve the sauce with the sliced roast beef.
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