French Roast Beef in Wine Sauce
Classic French beef roast rubbed with garlic and roasted at high heat with red wine, fennel seeds, and butter. The meat rests briefly in the turned-off oven to redistribute its juices, then is served with the pan sauce.
Ingredients
- 3 ¼ lb beef roast, whole
- 3 ½ tbsp butter, flaked
- 10 tbsp red wine, whole
- 1 tablespoon fennel seeds, whole
- 1 clove garlic, whole
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat oven to 475°F.
- 2
Rub the beef roast with garlic clove. Season with salt and pepper.
- 3
Place roast in a dish. Scatter butter flakes and fennel seeds over it. Pour red wine around the roast.
- 4
Roast for 40 minutes, basting the meat regularly with pan juices.
- 5
Turn off oven and let roast rest for 10 minutes with door open so juices redistribute throughout the meat.
- 6
Serve roast with pan sauce spooned over.
Good to Know
Refrigerate leftovers in airtight container for up to 3 days. Reheat gently in low oven with wine or broth to prevent drying.
Prepare through garlic rub up to 12 hours ahead. Keep covered in refrigerator.
Slice roast and serve with pan sauce spooned over each portion. Pair with roasted vegetables or crusty bread.
Common Mistakes
Skipping the rest period to avoid tough, unevenly distributed meat.
Neglecting to baste regularly to avoid dry exterior.