For all the Cloverdale Ranch Cabernet Lovers!

Robert’s Roast Sirloin of Beef

"Cabernet Sauvignon with fur, Merlot with feathers”

--Old Bordelais saying

Pairing food and wine greatly enhances the dining experience. Although some of the old rules--red wines with red meat and white wines with seafood--may be an oversimplification, there is some basis for the theory. While it ultimately comes down to what you like, some food and wine combinations are hard to beat, like simply roasted beef and wines based on Cabernet Sauvignon. The weight, tannins, and flavors of the wine bring forth the rich flavors of the meat; in return, the natural, unadorned flavors and texture of the meat showcase the complexity of the wine. The following is less of a recipe than it is a marriage of great elements.
- Robert Pellegrini

Robert’s Roast Sirloin of Beef

This cut of beef, also called a New York Strip, is the king of roasts and would be an excellent choice for serving a dozen guests at a holiday dinner.

1 12 lb. sirloin roast of beef, boned
4 tablespoons Olive Oil
4 gloves garlic, halved
Rosemary, in sprig
3 teaspoons sea salt
3 teaspoons pepper
A rack and a low-sided roasting pan to just fit the roast

Dry the faces of the roast with a knife. Make 8 small incisions throughout the roast and press in a half clove of garlic. Coarsely chop the rosemary leaves and with the olive oil, salt and pepper, rub all over the exterior of the roast.

Preheat oven to 500 degrees. Place beef on a rack in the roasting pan, fat side down (so you only have to turn the roast once), and place in the oven to brown. After about 15 minutes, turn the roast fat side up. When that side is browned, turn down the heat and complete the cooking at 400 degrees.

Use a meat thermometer to test for doneness. At 120 to 125, the meat will be rare. Allow the roast to rest in a warm place for twenty minutes before slicing.

If desired, pour off the fat in the roasting pan and deglaze with a cup of beef stock and a cup of Cloverdale Ranch Cabernet Sauvignon. Scrape the bits on the bottom of the pan, reduce by half, and serve along with the roast in a sauceboat. Serve this dish with crisp oven-roasted potatoes and sautéed green beans.

Delicious! I just may whip this up for Christmas dinner! Ali