Solomillo de ternera de primera calidad asado al horno con salsa de vino tinto y chalota del chef Thomas Keller

Thomas Keller's Oven Roasted Prime Beef Striploin w/ Red Wine Shallot Sauce

Recipe courtesy of Chef Thomas Keller

Rated 3.7 stars by 62 users

Servings

Prepare to embark on a culinary journey with Chef Thomas Keller as he unveils his extraordinary recipe for Oven Roasted Prime Beef Striploin, enhanced by a tantalizing Red Wine Shallot Sauce. To achieve unparalleled results, Chef Keller relies on the impeccable performance of Hestan cookware. Get ready to savor the succulent flavors and impeccable textures of this remarkable dish that will undoubtedly elevate your dining experience to new heights.

Ingredients

Oven Roasted Prime Beef Striploin

Boneless Prime Beef Striploin 4-5 lb. (1800-2250 g), Center Cut
Kosher Salt
Large Garlic Cloves 2 ea (10 g), finely grated on a rasp grater
Fresh Thyme 1 T + 1 t (8 g), finely minced
Dijon Mustard 3 T (45 g)
Black pepper 1 tsp (4 g), freshly ground
Coarse Finishing Salt, such as Sel Gris

Red Wine Shallot Sauce

Cabernet Sauvignon, 1 bottle (750 g)
Shallots 6 oz. (175 g), thinly sliced on 1/8” thick on a mandolin
Garlic Cloves 3 ea, thinly sliced
Sprigs of Thyme ¼ oz. (7 g)
Black Peppercorns 10 ea
Fresh Bay Leaves 2 ea
Rich Beef Stock 2 cups (454 g), that’s been previously reduced by half (4 cups reduced to 2 cups)
Red wine vinegar

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Directions

Oven Roasted Prime Beef Striploin

A day in advance:
Trim the fat cap of the striploin until it is uniformly ¼-inch thick. Reserve the trim to render in the roasting pan during the roast.
Score the fat cap in a crosshatch pattern at 3/4-inch intervals about 1/8 inch deep.
Truss the striploin roast with butcher’s twine at 1-inch intervals.
Season the roast liberally on all sides with the kosher salt.
In a small bowl, mix the garlic, thyme, black pepper and Dijon mustard.
Rub the mustard mix evenly on all sides of the roast.
Place the roast on the rack inside the Hestan Provisions Classic Clad Roaster and refrigerate overnight uncovered.
Day of:
Remove the roast from the refrigerator, allowing the roast to temper on the counter for 2 hours. Add the reserved trimmings to the bottom of the roasting pan.
While the roast tempers, preheat your oven to 250°F.
After tempering, place the roasting pan on the bottom rack of the oven.
Cook the roast until the internal temperature reaches 128°F. This will take about 2-1/2 hours.
Remove the roasting pan from the oven for resting. OPTIONAL: If you desire more caramelization, follow steps 6 and 7 below. IF not proceed to step 8
Increase the oven temperature to 500°F.
Return the roast to the hot oven to brown for about 5 to 7 minutes.
Remove the roasting pan from the oven then transfer the roast to a Hestan Stainless Steel baking pan to rest for 30 minutes.
While the roast is resting, begin preparing the red wine shallot sauce and blistered carrots (recipes follow).
Remove the butcher’s twine, slice to your desired thickness, finish with a coarse finishing salt such as sel gris and serve immediately.

Red Wine Shallot Sauce

After removing the roasted striploin from the Hestan Provisions Classic Clad Roaster, pour off the excess fat.
Place the roasting pan over low-medium heat then deglaze the roasting pan with the wine. Use a wooden spoon to dislodge the caramelized glaze from the bottom of the pan.
Transfer the contents of the roasting pan to a 5-qt NanoBond Essential Pan and add the shallots, garlic, thyme, bay leaf, and black peppercorns.
Over high heat, reduce the wine until almost all of the liquid has evaporated.
Add the reduced beef stock to the pan and reduce it by one third.
Adjust Acidity with red wine vinegar to taste.
Strain the sauce first through a course mesh strainer, then through a fine mesh strainer for added refinement.