Roast Beef with Bordelaise Sauce

Ingredients:

- 3 lbs Rocklands beef tri-tip, or any other roast, trimmed of some fat

- 1/4 lb lean meat scraps or beef cubes

- 3 shallots, sliced

- Salt & pepper

- 1/2 bottle red wine (preferably an already opened bottle)

- 2 cups all-natural beef stock

- 2 cloves garlic, thinly sliced

- 3 sprigs rosemary

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Technique:

For the Roast:

1. Make tiny slits in the beef, inserting the garlic and rosemary. Tie the meat with twine so that it’s the same size at all points.

2. Season well with salt and pepper.

3. Heat up oil in a heavy dutch oven and sear meat on each side, then place in 325-350F oven, basting with pan juices every 10 minutes.

4. Cook to internal temperature of 105-110F.

5. Remove meat and cover/let rest for one third of the overall cooking time.

For the Sauce:

1. Heat a saucepan over high heat.

2. Season the lean meat scraps with salt and pepper, then sear in hot fat until golden brown. Remove meat scraps and set aside. Drain the pan of the cooking fat, but protect the glaze on the bottom of the pan.

3. Place sliced shallots in the pan together with the red wine, then deglaze the pan by scraping with a wooden spoon.

4. Reduce the wine and shallots until almost dry, then add reduced beef stock.