Beef Roast with Balsamic Cherry Sauce

It might still be early in the week, but it’s never to early to start thinking about date night… and wine always makes a date night even better in my book!

This one is easy to prepare and always a winner at our house. Plus, even after serving my husband, my three young children and myself, I always have a bit of roast left over for a lunch salad later in the week. If you can, splurge and go for a Prime cut of beef. It’ll melt in your mouth. (Here’s a shopping guide to cuts of beef to help at the grocery store.)

And yes, I did say young children. You CAN have a date night, even with children at home. Set a separate table for them and set the dining room table, complete with candles, for the grownups. If you must, break the rules a bit and even let the kids eat in front of the TV once a week so you and your spouse can reconnect. I bet they won;t mind, and you and your husband just might get a little adult conversation in while your kids are awake!

Or, depending on your children’s ages, make it a family date night, where you all dine together and focus just on enjoying each other through the meal…  no school talk, work talk or chore talk. Break  out the candles, even!

Beef Roast with Balsamic Cherry Sauce

served with Los Vascos Grande Reserve

Ingredients:

• 2 pounds of filet roast
• 1 1/4 teaspoon salt divided
• 2 teaspoons black pepper
• 3 1/2 Tablespoons butter, divided
• 1/4 cup sliced shallots
• 1/4 cup balsamic vinegar
• 3/4 cup cherry preserves

Preparation:

1. Preheat oven to 425.
2. Mix 1 teaspoon each of salt and pepper in a small bowl. Sprinkle and then press the combination into the steak.
3. Melt 1 1/2 Tablespoon butter in skillet.
4. Add beef to skillet and brown on each side by cooking about 2 minutes on each side.
5. Transfer roast to cookie sheet and bake in the oven for about 25 minutes, or until the internal temperature reaches 135 degrees. Remove from the oven and let sit for 10 minutes.
6. Add the sliced shallots to the skillet and cook at medium heat until transparent.
7. Add 1 teaspoon black pepper and 1/4 teaspoon salt, the balsamic vinegar and cherry preserves to the shallots in the pan. Bring to a slow boil, stirring occasionally, and scrape the pan. Lower the heat and allow the sauce to simmer until it thickens, about 5 minutes. Add 2 Tablespoons of butter.
8. Slice and serve the filet, drizzling the cherry sauce on top.
9. Enjoy!!

Why did I pair the roast with the Los Vascos Grande Reserve?

The blend of Cabernet Sauvignon, Carmenere, Syrah and Malbec has a spicy kick to it while still holding on to the fruit… a perfect complement to the cherry balsamic sauce.  I have been able to find it at several grocery stores near me, so it is easy to find and pick up while grocery shopping. No special trip to another store needed. Plus, at only about $15 a bottle, it is a great buy. Decant it for an hour before serving for a smoother and more robust flavor.