Spiced Roast Beef with Brussels Sprouts and Red Wine Sauce

Name: Spiced Roast Beef with Brussels Sprouts and Red Wine Sauce
Prep time: 20 min
Cook time: 90 min
Total time: 125 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg beef roast (preferably ribeye or sirloin); 2 tbsp olive oil; 1 tsp salt; 1 tsp black pepper (freshly ground); 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 500 g Brussels sprouts (trimmed and halved); 2 tbsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper (freshly ground); 1 cup red wine; 1 cup beef broth; 2 tbsp butter; 2 tbsp all-purpose flour; 1 tsp sugar (optional)

125 min 6 servings Medium

All Recipes

This spiced roast beef is paired with roasted Brussels sprouts and a rich red wine sauce for an elegant and flavourful meal.

Prep

20 min

Cook

90 min

Total

125 min

Servings

Difficulty

Medium

A beautifully spiced roast beef makes for an impressive centrepiece at any dining table. This recipe combines classic flavours with a modern twist, featuring aromatic spices and a rich red wine sauce. Roast beef is a beloved dish, especially during festive occasions. The addition of Brussels sprouts adds a touch of green and a delightful crunch, while the red wine sauce ties everything together with its depth and complexity.

Ingredients

Servings

For the Roast Beef

For the Brussels Sprouts

For the Red Wine Sauce

Instructions

Prepare the beef

Preheat your oven to 450°F (230°C). Pat the beef roast dry with paper towels and let it sit at room temperature for 30 minutes.

Pro tip: Bringing the beef to room temperature ensures even cooking.

Season the beef

In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, and dried thyme. Rub the beef with olive oil and coat evenly with the spice mixture.

Pro tip: Massage the spices into the meat for better flavour penetration.

Roast the beef

Place the beef on a rack in a roasting pan. Roast in the preheated oven for 15 minutes. Reduce the temperature to 325°F (165°C) and continue to roast for 60-75 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, measured with a meat thermometer.

Pro tip: Insert the thermometer into the thickest part of the roast for an accurate reading.

Rest the beef

Remove the beef from the oven and transfer it to a cutting board. Tent with foil and let it rest for at least 15 minutes before slicing.

Pro tip: Resting allows the juices to redistribute, making the beef juicier.

Roast the Brussels sprouts

While the beef rests, increase oven temperature to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and caramelized.

Pro tip: Flip the sprouts halfway through for even browning.

Make the red wine sauce

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Slowly whisk in red wine and beef broth. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 10 minutes. Add sugar if desired, and season with salt and pepper.

Pro tip: If the sauce becomes too thick, add a splash of broth to adjust the consistency.

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Tips & Tricks

<ul><li>Ensure the beef is at room temperature before roasting for even cooking.</li><li>Use a meat thermometer to check the internal temperature for perfect doneness.</li><li>Let the beef rest before slicing to retain juices.</li><li>Pair with a bold red wine that complements the sauce.</li></ul>

Serving Suggestions

Serve this roast beef with your favourite side dishes, such as creamy mashed potatoes or a fresh green salad, for a complete meal. The red wine sauce can be made ahead and reheated, saving you time on the day of serving. Store any leftovers in an airtight container in the refrigerator for up to three days. The beef can also be sliced and used in sandwiches for a delicious lunch option.

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