Thomas Keller’s Oven Roasted Prime Beef Stripling W/ Red Wine Shallot Sauce

This recipe is a recipe of Chef Thomas Keller. Although a little time-consuming, I found this dish to be sophisticated in its layers of flavor, erring on the side of acid that can be managed by bringing the dish into balance by correcting with butter to taste. Additionally, you may want to thicken the “secret” sauce. Otherwise, this roasted beef with red wine shallot sauce dish is amazing on the palate and Keto-friendly.

A day in Advance

1. Trim the fat cap of the strip loin until it is uniformly 1/4-inch thick.  Reserve the trim to render in the roasting pan during the roast.

2. Score the fat cap in a crosshatch pattern at 3/4-inch intervals.

3. Season the roast liberally on all sides with kosher salt.

4. Truss the strip loin with butcher’s twine at 1-inch intervals.

5. In a small bowl, mix the garlic, thyme, black pepper, and Dijon mustard.

6. Rub the mustard mix evenly on all sides of the roast.

7. Place the roast on the rack in the roaster and refrigerate.

Day of

1. Remove the roast from the refrigerator, allowing the roast to temper on the counter for 2 hours. Add the reserved trimmings to the bottom rack of the oven.

2. While the roast tempers, preheat the oven to 250 F. 

3. After tempering, place the roast on the bottom rack.

4. Cook the roast until the internal temp is 128 F, about 2 hours.

5. Remove the roasting pan from the oven for resting. OPTIONAL: If you desire more caramelization, follow steps 6 & 7 below. If not, proceed to step 8. Increase oven temp to 500 F.

6. Return to hot oven to brown for about 5 to 7 minutes.

7. Remove roast from the oven & transfer to serving platter.

Red Wine Shallot Sauce

1. Pour off the excess fat.

2. Place roasting pan to over low medium heat then deglaze the roasting pan with the wine with a wooden spoon to dislodge the caramelized glaze from bottom of the pan.

3. Transfer the contents the to a 5 qt pan and add shallots, garlic, thyme, bayleaf, and peppercorns.

4. Add the reduced beef stock and reduce by 1/3.

5. Adjust acidity with red wine vinegar to taste.

6. Strain the sauce twice through course and fine strainers.