Red Wine-Marinated Boneless Strip Loin With Red Wine, Shallot & Parsley Compound Butter
by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
This dish features all the flavors you crave during the holidays, infused and paired with an unbelievably tender beef roast.
For the Red Wine Marinade:
- 1 bottle hearty red wine (zinfandel or cabernet)
- 2 shallots chopped, about 4 tablespoons
- 2 tablespoons chopped parsley
- 1 tablespoon chopped rosemary
- 1 bay leaf
- 2 teaspoons freshly ground black pepper
In a heavy saucepan over medium-low heat, pour the wine and cook at a low simmer until reduced by half, about 2 cups. Add the shallots and let the mixture cool. Stir in the parsley, rosemary, bay leaf, and pepper. Transfer the roast to a sealable plastic bag and set the bag in a large pan. Pour the marinade over the meat and seal the bag. Marinate in the refrigerator at least 6 hours or up to 24 hours, turning the bag occasionally.
To Cook the Roast:
- 1 tablespoon fleur de sel* or Maldon sea salt flakes
- A few grinds of pepper
- *Fleur de sel (“flower of salt” in French) forms as a thin crust on the surface of seawater and is used as garnish in cooking. Traditional French fleur de sel is collected off the coast of Brittany. Find it in specialty spice stores or online.
Remove the roast from the refrigerator and drain and discard the marinade and bay leaf. Pat the roast dry with paper towels, allowing some of the shallots to stick to the meat. Transfer the roast to a rack in a shallow roasting pan and let rest at room temperature for at least an hour. Sprinkle the roast with the salt.
Preheat oven to 450°F. Roast the beef for about 10 minutes, or until the top is just starting to brown. Insert an oven-safe digital thermometer into the roast so that its tip is at the center. Lower the heat of the oven to 350°F and roast for 25 to 30 minutes, or until the roast registers 115°F. Remove the roast from the oven and cover with foil; allow the roast to rest 20 to 30 minutes (the temperature will rise to 120°F as it rests). Leave the thermometer in place until ready to serve; this will prevent juices from leaking out.
Slice the roast and garnish with a generous dollop of Red Wine, Shallot & Parsley Compound Butter (recipe follows).
Red Wine, Shallot & Parsley Compound Butter
- Leftover compound butter can be stirred into a pasta or risotto, spread on a toasted baguette, dolloped onto soup, or frozen for later use on grilled burgers.
- 1 cup hearty red wine (same wine used in the marinade recommended)
- 1 sprig fresh rosemary
- 2 tablespoons chopped shallots
- 2 tablespoons chopped parsley
- 2 teaspoons cracked black pepper
- 2 teaspoons salt (fleur de sel if possible)
- 1 stick unsalted butter, at room temperature
To a small saucepan over medium heat, add the wine and the rosemary sprig. Bring to a boil, then lower the heat and simmer until the wine reduces to a syrup and measures approximately 2 tablespoons, about 15 minutes. While the wine is still hot, add the shallots. Cool to room temperature.
In a mixing bowl, whip the butter with a hand mixer on medium until light, about 3 minutes. Add the red wine reduction, parsley, pepper, and salt. Adjust seasoning to taste, adding more salt and pepper if desired. Keep butter at room temperature and put a dollop onto each slice of beef before serving. Garnish with more parsley if desired.