2008 Warrick Red Reserve – Roast Beef with Blue Cheese Sauce

2008 Warrick Red Reserve This full-bodied blend of Syrah, Malbec, Merlot, Cab Franc, and Viognier has developed tannins and notes of molasses, toasted cedar, vanilla, and ripe plum. It has a vibrant, complex mouth feel, and a bright, age-worthy finish.

Roast Beef and Blue Cheese Sauce

serves 8

2 ½ pound sirloin roast
2 tsp black pepper
1 Tbs chopped rosemary
2 tsp thyme leaves
1 tsp garlic powder
½ tsp mustard powder
1 Tbs salt

Mix together everything except the roast to make a dry rub. Preheat oven to 325. Drizzle oil all over the outside of the roast, and distribute the rub evenly over the surface of the roast. Place in the oven and let cook for 1 hour and 15 minutes, until the internal temperature reads 140 for Medium (if you prefer more well done, let cook until internal temperature is 165). Let rest for 10 minutes before slicing.

Blue Cheese Sauce
8 ounces blue cheese, crumbled
1 c heavy cream
2 Tbs white wine
1 clove garlic, chopped
2 tsp Worcestershire sauce

Heat the cream, white wine, and garlic over medium-low heat until steaming, but not boiling. Add the blue cheese and Worcestershire sauce, and stir continually until smooth. Keep warm until ready to serve.

To serve, slice meat and place on plates. Top with a drizzle of blue cheese sauce.