Roast Beef Round with Au Jus

Ingredients

• 1134 gBeef
• 240 mlRed wine
• 2 tbspThyme
• 1 tbspRosemary
• 1 tbspSalt
• 1 tbspPepper
• 1.5 tbspFlour
• 2 tbspOlive oil

Instructions

1. 1

   Prepare and season

   • Preheat oven to 93 °C (200 °F).
   • Rub the roast all over with olive oil (about 2 tbsp).
   • Combine thyme, rosemary, salt and freshly ground black pepper and rub all over the roast.
2. 2

   Low-temperature roasting

   • Insert a probe thermometer into the center of the roast and place the roast on a rack in a roasting pan.
   • Roast at 93 °C until the internal temperature reaches about 49 °C (this can take 60–120 minutes depending on size).
3. 3

   High heat finish

   • Remove the roast and place the pan on the stovetop over high heat while the oven is raised to 260 °C (500 °F).
   • Sear the roast in the hot pan and return it to the 260 °C oven until the internal temperature reaches about 57 °C for medium-rare.
   • Remove and keep warm to rest before slicing.
4. 4

   Make the au jus

   • Skim fat from the pan juices and reserve about 1–2 tbsp. Reserve the remaining drippings.
   • Whisk flour into the reserved fat over medium-high heat until it turns light blond.
   • Deglaze the pan with reserved drippings and the red wine, bring to a boil and reduce until slightly thickened (reduced by about one third).
   • Slice the beef and serve with the au jus.