Roast Beef with Marsala Gravy
Elevate your Sunday dinner with this succulent Roast Beef with Marsala Gravy, a dish that combines tender, perfectly seasoned beef with a rich, savory sauce. The beef roast, coated in a fragrant blend of garlic, rosemary, and thyme, is seared to golden perfection before roasting to your preferred doneness. While it rests, a velvety gravy is crafted by deglazing the pan with sweet Marsala wine and beef stock, enhanced with caramelized onions for a burst of flavor. This recipe, ready in just over two hours, is ideal for special occasions and serves six generously. Serve the thinly sliced beef drizzled with the indulgent Marsala gravy for a dish that's as elegant as it is satisfying. Your guests will savor every bite of this classic yet elevated roast beef recipe.
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Recipe Information
Ingredients
- 1.5 kilograms beef roast (such as top sirloin or ribeye)
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1.5 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 cup Marsala wine
- 2 cups beef stock
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 medium yellow onions, thinly sliced
Instructions
Preheat the oven to 200°C (400°F).
Pat the beef roast dry with paper towels and let it come to room temperature for about 30 minutes before cooking.
In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, salt, and pepper to create a paste.
Rub the olive oil and herb mixture all over the beef roast, ensuring it’s evenly coated.
Heat a large, oven-safe skillet or roasting pan over medium-high heat. Sear the beef roast on all sides for 2-3 minutes per side until a golden-brown crust forms.
Place the roast in the preheated oven and roast for 50-60 minutes, or until the internal temperature reaches 57°C (135°F) for medium-rare or 63°C (145°F) for medium. Adjust the cooking time based on desired doneness.
Once cooked, remove the beef roast from the oven, tent it loosely with foil, and allow it to rest for 15-20 minutes.
While the beef rests, prepare the Marsala gravy. In the same skillet or roasting pan, melt the butter over medium heat and sauté the sliced onions until they’re soft and lightly caramelized, about 5-7 minutes.
Sprinkle the flour over the onions and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually whisk in the Marsala wine, scraping up any browned bits from the pan, then add the beef stock. Bring the mixture to a simmer and cook until the gravy thickens, about 8-10 minutes.
Taste and adjust the seasoning with more salt and pepper, if needed.
Slice the rested beef roast thinly against the grain and serve with the Marsala gravy drizzled over the top. Enjoy!
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 5.5 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 83 mg | 6% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
