Roast Beef in Port Sauce

Serves 4 as a main course 

  • 800g roast beef, garnished
  • freshly ground salt and pepper
  • 30g carrots, peeled
  • 20g celery, peeled
  • 10g leek, prepared
  • ½ small onion
  • 80g red wine
  • 300 ml beef stock
  • 100 ml meat gravy
  • Port
  • 30g butter, plus extra for browning and brishing



  • Peel the carrots and cut into small pieces
  • Peel the celery and cut into small pieces
  • Cut the leek in half, wash and cut into small pieces
  • Peel the onion and chop into small pieces
  • Cut the butter into small cubes and place in the refrigerator
  • Preheat the oven to 180 °C


  • Preheat the oven to 180°C/350°F/Gas Mark 4. Cut through the fat layer on the beef joint in a criss-cross pattern and then season with salt and pepper. 
  • Heat some butter in a frying pan until foaming, fry the beef in the hot butter until golden-brown all over and then place in the preheated oven in a roasting tin. 
  • Baste from time to time (pour the hot juices over the food). 
  • Remove the roast beef from the oven when the core temperature reaches 50 °C and place on a rack with a plate underneath to catch drops.
  • Set the oven to low (leave the oven door open so that the oven can cool down more quickly). Then allow the roast beef to stand in the 80 °C warm oven until the core temperature of 56 °C (rare) is reached.
  • In the meantime, place the roasted vegetables in a frying pan, quench with red wine and boil until the wine has reduced. 
  • Add the beef stock and gravy and simmer until the desired consistency is obtained. 
  • Pass the sauce through a fine sieve, season to taste with port and salt and pepper, finish off with the small, cold cubes of butter and whisk.
  • Cut the roast beef into thin slices and brush with melted butter.
  • Serve the sauce separately.


Add garlic cloves and rosemary twigs while braising.

Recipe by Ruedi Lehmann