Roast Beef with Port Merlot Pan Sauce

• 1 whole Boneless Beef, Top Serloin Roast (6-7 Lbs)
• Salt To Taste
• Pepper To Taste
• 1 ounce, fluid Olive Oil
• Rosemary, To Taste
• 8 cloves Garlic
• 2 cups Merlot
• 2 cups Beef Broth
• 23 cups Port Wine
• 2 Tablespoons Butter

1. Preheat oven to 250 degrees F. Trim the meat of any heavy fat in excess of 3/8 and any visible cartilage on the bottom of the roast.
2. Season all sides of the beef with salt and pepper.
3. In a large skillet, heat olive oil, rosemary and garlic.
4. Brown all sides of the beef, approximately 45 minutes per side.
5. Remove the roast from the skillet and place with the pan oil in a roasting pan.
6. Cook until internal temperature reaches 110 degrees F, approximately 6080 minutes.
7. When temperature of the roast reaches 110 degrees F, turn the oven up to 500 degrees F and cook for 1015 minutes to brown the exterior.
8. Reduce heat to 425 degrees F and roast until the internal temperature reaches 135 degrees F. The meat will be medium-rare with a browned exterior.
9. Remove from the oven and transfer to a platter to rest for 20 minutes.
10. For the sauce, heat a pan with the remaining fat and juices on medium-high heat.
11. Add the merlot and reduce by half.
12. Next add the stock and port and again reduce to about 1 cup.
13. Add butter and serve.

boneless beef, salt, pepper, olive oil, rosemary, garlic, merlot, beef broth, wine, butter

Taken from tastykitchen.com/recipes/main-courses/roast-beef-with-port-merlot-pan-sauce/ (may not work)