Sterling Silver Roasted Striploin of Beef with Red Wine and Dijon Mustard Sauce

Serves 6 to 8

  • Sterling Silver Beef Striploin Roast                                         3 ½ lbs
  • Olive Oil                                                                                  As needed
  • Kosher Salt                                                                              To taste
  • Black Pepper, ground                                                              To taste
  • Red Wine                                                                                ½ cup
  • Low Sodium Beef Broth                                                          2 cups
  • Dijon Mustard                                                                         2 T
  • Cornstarch Slurry*                                                                  See note below


  • Remove roast from the refrigerator and allow to sit at room temperature for 45 minutes. Preheat oven to 450°.
  • Lightly coat roast with olive oil; season to taste with salt and pepper. Place roast in roasting pan and place in oven. After 15 minutes, reduce oven temperature to 275°.
  • Cook roast for 2 hours or until internal temperature of meat reaches 135° for medium rare.
  • After roast is cooked to desired doneness, remove from oven. Remove from pan. Cover with foil and set aside.
  • Remove most of fat from roasting pan and discard. Place roasting pan over medium high heat, and add wine. Bring wine to a heavy simmer and reduce by half. Add stock to pan and simmer for 3 minutes. Add mustard; stir to incorporate. Add cornstarch slurry and cook for 1 minute. Season to taste with salt and pepper.
  • After roast has rested for 10 to 15 minutes, slice meat across grain at 1/4-inch thickness.

* Cornstarch Slurry – For every cup of liquid, mix 1 ½ T of cornstarch and 1 T of cold water. Add to simmering sauce to thicken.

Wine Pairing Suggestions:

Think about a medium-to full-bodied red wine to pair with (and use in sauce) the roast. Striploin is not as fatty as Prime Rib and not as lean as Tenderloin. A nice aged Cabernet Sauvignon, Merlot or Malbec pairs well with Striploin Roast.