Roast Beef with Port Merlot Pan Sauce

Preheat oven to 250ºF. Trim the meat of any heavy fat in excess of 3/8” and any visible cartilage on the bottom of the roast. Season all sides of the beef with salt and pepper. In a large skillet, heat olive oil, rosemary and garlic. Brown all sides of the beef, approximately 4–5 minutes per side. Remove the roast from the skillet and place with the pan oil in a roasting pan. Cook until internal temperature reaches 110ºF, approximately 60–80 minutes.

When temperature of the roast reaches 110ºF, turn the oven up to 500ºF and cook for 10–15 minutes to brown the exterior. Reduce heat to 425ºF and roast until the internal temperature reaches 135ºF. The meat will be medium-rare with a browned exterior. Remove from the oven and transfer to a platter to rest for 20 minutes.

For the sauce, heat a pan with the remaining fat and juices on medium-high heat. Add the merlot and reduce by half. Next add the stock and port and again reduce to about 1 cup. Add butter and serve.