Recipe courtesy of Claire Robinson
Total:
1 hr 25 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 25 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Place the beef and broth in a 6-quart Dutch oven, making sure the beef is totally covered by the stock, and cover with foil, leaving a small opening for steam to escape. Poke a small hole in the foil and insert an instant-read thermometer into the meat. Cook over low heat until the beef reaches 125 degrees F, 55 to 60 minutes. Transfer the beef to a cutting board and let stand 10 minutes.

In a medium saucepan, bring the port to a boil and then reduce until about 1/3 cup. Remove from the heat and whisk in the butter. Season with salt and pepper.

To serve, slice the beef, top with sauce and garnish with parsley.

What Makes This Recipe Really Sing: Because the beef is brought to temperature up so slowly, it is very tender. It would make a killer steak sandwich.

Categories:

IDEAS YOU'LL LOVE

Peppercorn Roasted Beef Tenderloin

Recipe courtesy of Ree Drummond

Rosemary Pork Tenderloin

Recipe courtesy of Claire Robinson

Cordelia's Roast Beef

Recipe courtesy of Trisha Yearwood

Beef Stroganoff

Recipe courtesy of Claire Robinson

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Beef Stroganoff

Recipe courtesy of Food Network Kitchen

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Hot Roast Beef Sandwiches

Recipe courtesy of Ree Drummond

The Ultimate Beef Wellington

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking