Ingredients:

  • 3 lbs (1.4 kg) Boneless Beef Sirloin Roast, trimmed of silverskin
  • 2 tsp Coarse Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil, for searing
  • 4 Tbsp Unsalted Butter, softened
  • 2 Tbsp Fresh Rosemary, finely chopped
  • 1 Tbsp Fresh Thyme Leaves
  • 4 cloves Garlic, minced
  • 1 Tbsp Dijon Mustard
  • 1/2 tsp Lemon Zest
  • All Pan Drippings (from roasting)
  • 2 medium Shallots, finely minced
  • 1/2 cup Ruby Port Wine
  • 1/4 cup Fresh or Frozen Cranberries
  • 3 cups High-Quality Beef Stock (low sodium)
  • 1 Tbsp Cornstarch
  • 2 Tbsp Water (for slurry)
  • 1 Tbsp Unsalted Butter, cold, cubed (for finishing the sauce)

Instructions:

  1. Bring the Beef to Temperature: Remove the beef roast from the fridge at least one hour before cooking. Pat it aggressively dry with paper towels.
  2. Truss: Use butcher’s twine to tie the roast firmly every 1.5 inches (4 cm) to ensure even cooking and a good shape.
  3. Prepare the Crust: In a small bowl, combine the softened butter, rosemary, thyme, minced garlic, Dijon mustard, and lemon zest. Season this mixture with 1/2 tsp salt and 1/4 tsp pepper.
  4. Apply Crust: Season the entire roast with the remaining salt and pepper, then generously spread the herb butter mixture evenly over the top and sides of the beef.
  5. Preheat and Sear: Preheat the oven to 400°F (200°C). In the roasting pan or a large skillet, heat the olive oil until shimmering. Sear the beef on all sides until nicely browned (about 2 minutes per side). Remove and place the roast on a rack inside the roasting pan.
  6. Roast: Place the pan in the preheated oven. Roast for 15 minutes, then reduce the temperature to 350°F (175°C). Continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare.
  7. Rest: Remove the roast from the oven and transfer it to a cutting board. Cover loosely with foil and allow it to rest for 15–20 minutes. Do not skip this step.
  8. Deglaze: While the beef rests, place the roasting pan on the hob over medium heat. Add the minced shallots and cook in the pan drippings until softened (3–4 minutes).
  9. Introduce Port: Pour in the Port wine, scraping up all the browned bits (fond) from the bottom of the pan. Let the Port reduce by half (about 5 minutes).
  10. Simmer and Reduce: Add the beef stock and the cranberries. Bring to a boil, then reduce heat and simmer gently for 10–15 minutes until the sauce has reduced by about one-third.
  11. Thicken: Whisk together the cornstarch and cold water (slurry). Slowly whisk the slurry into the simmering jus. Simmer for 1 minute until slightly thickened.
  12. Finish and Serve: Strain the jus through a fine-mesh sieve into a clean saucepan. Whisk in the cold cubes of butter for richness and gloss. Remove the twine from the rested roast, slice the beef against the grain, and serve with the jus.