Garlic Rosemary Roast Beef

Ingredients:

• 1 roast beef (about 3-4 pounds)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Red Wine Reduction:

• 1 cup red wine
• 1/2 cup beef broth
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 220°C (425°F).
2. In a small bowl, mix the minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a flavorful marinade.
3. Pat the roast beef dry with paper towels. Rub the marinade evenly over the entire roast, ensuring it is well coated.
4. Heat an oven-safe skillet over medium-high heat. Once hot, add a little oil and sear the beef on all sides until nicely browned, about 2-3 minutes per side.
5. Transfer the skillet to the preheated oven and roast the beef for about 25-30 minutes, or until a meat thermometer inserted into the thickest part of the roast reaches the desired doneness (135°F / 57°C for medium-rare, 145°F / 63°C for medium).
6. Remove the roast from the oven and loosely cover it with aluminum foil. Let it rest for about 10-15 minutes. This resting period allows the juices to redistribute, resulting in a tender and juicy roast.
7. While the roast is resting, prepare the red wine reduction. In a saucepan, combine the red wine and beef broth. Bring to a boil and reduce by half, about 10-15 minutes. Remove from heat, and season with salt and pepper to taste.
8. Slice the roast beef into thick slices and serve with the red wine reduction drizzled over the top.

Pair the roast beef with your favorite sides, such as roasted potatoes, sautéed vegetables, or mashed sweet potato. This elegant and flavorful dish is perfect for special occasions or for when you want to treat yourself to a gourmet meal.