Here is a beautiful addition to my collection of holiday recipes. It’s one of my best. Of course, you can make this Pinot Noir Beef Roast for any special occasion. However, it’s a beautiful meal to serve this time of year.
We’re not big meat eaters in my household. Consequently, there’s something about serving a beef roast that seems special and festive. We are wine drinkers so this is the perfect recipe for our holiday menu.
In this recipe, slices of tender beef are soaked in a luscious Pinot Noir sauce then served nestled next to soft buttered parsley egg noodles.
Be aware
To make this recipe, the Pinot Noire Beef Roast must be marinated in wine for 24 hours but the deep, flavorful result is worth it. Actually, this step is easy to incorporate into your holiday cooking schedule if you plan ahead.
Spätburgunder is the German word for Pinot Noir. However, use a Pinot Noir from any region or whatever you have on hand.
Pairing this dish with yummy buttered, fresh parsley studded egg noodles is perfect. The noodles are a comforting companion to the sophisticated wine marinated beef. The simple butter parsley flavor pairs well with the Pinot Noir Beef Roast. Mostly because the noodles do not compete with the luscious flavor of the roast.
In addition, at the bottom of this post, you will find several other holidays inspired main course recipes to check out. Hopefully, you will find some inspiration for your holiday menu.
Beef Roast in Pinot Noir Sauce with Parsley Buttered Egg Noodles
Ingredients
- 2 large shallots
- 2 medium-sized carrots
- 2 celery stalks
- 1+1/2 lbs beef roast whatever cut you prefer. I used London broil
- 1 bay leaf
- 5 black peppercorns
- 1 teaspoon salt
- 1 bottle of pinot noir or Spätburgunder
- 3 tablespoons clarified butter
- 1 package of egg noodles
- Salt and freshly ground pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons unsalted butter
Instructions
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Peel the carrot and chop into small pieces. Wash the celery stalks, pat dry, trim the ends off and cut into pieces.
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Trim any fat off of the roast and place in a bowl. Add the chopped onion, carrot and celery to the bowl.
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Pour the wine over the bowl. Add the bay leaves, black peppercorns and the teaspoon of salt 5 to the marinade. Cover the bowl with plastic cling film and place in the refrigerator for 24 hours.
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Periodically remove the bowl from the refrigerator and turn the roast over in the marinade, then replace in the refrigerator to continue marinating.
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Heat the clarified butter in a dutch oven over medium heat. Remove the beef roast from the marinade, pat dry with paper towels and brown on all sides.
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Add the marinade and the vegetables to the Dutch oven and bring to a boil. Turn the heat down to low and simmer for 45 minutes.
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Bring a large pot of salted water to a boil. Add the egg noodles and cook until soft. Drain the noodles, place in a bowl and add the 2 tablespoons of unsalted butter.
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Toss the noodles to coat with the melting butter and then add the chopped fresh parsley and toss again.
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Season with salt and freshly ground pepper and toss again.
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Cover the finished egg noodles with foil and store in a warm place or in the warm oven until ready to serve.
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Remove the roast from the dutch oven and turn off the heat. Transfer the beef roast to a cutting board and let it rest.
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In the meantime, strain the sauce through a large strainer into a small saucepan over a medium heat.
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Stir in the grated unsalted butter and the tablespoon of all-purpose flour.
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Cook until fully incorporated and the sauce thickens a bit.
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Whisk in a tablespoon of all-purpose flour if the sauce is too thin.
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Place the buttered parsley noodles on a platter. Cut the cooked roast into pieces, transfer to the platter with the noodles and pour the sauce over to top.
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Alternately, transfer the wine sauce to a gravy boat or small pitcher and serve on the side.
