Fennel Crusted Strip Loin Roast with Port Wine Sauce - Ontario Beef
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Fennel Crusted StripLoin Roast with Port Wine Sauce

Fennel Crusted Strip Loin Roast with Port Wine Sauce

  • Author: Recipe and image courtesy of Canadian Beef www.canadabeef.ca
  • Yield: 8 Timbales 1x


If you would still like to stay on the traditional holiday meal side, while wowing the crowd, Beef Strip Loin is a great roast to consider for entertaining – it’s ever-tender and has amazing flavour! Since it’s boneless, Strip Loin Roast is simple to carve and there’s little waste.



¼ cup (50 mL) minced fresh parsley
1 tbsp (15 mL) crushed fennel seeds
1 tbsp (15 mL) olive oil
Coarse salt and pepper, to taste
4 lb (2 kg) Beef Strip Loin Premium Oven Roast

Port Wine Sauce:
2 shallots, minced
1 cup (250 mL) red wine
½ cup (125 mL) ruby port
1 ½ cup (375 mL) sodium-reduced beef broth
2 tbsp (30 mL) cornstarch
1 tbsp (15 mL) butter
Easy Primavera Rice Timbales (see recipe below)


Combine parsley, fennel seeds, olive oil and salt and pepper to taste. Rub all over roast.

Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Cook, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 145˚F (63˚C) for medium-rare, about 1-3/4 to 2 hours. Remove from oven. Cover roast loosely with foil and let stand for 15 to 30 minutes before carving.

Meanwhile, make Port Wine Sauce. Drain off all but 2 tbsp (30 mL) of the drippings from roasting pan. Place pan over medium heat and add shallots; cook, stirring until shallots soften. Stir in wine and port, stirring up any browned bits from bottom of pan. Bring to boil; reduce heat to medium and simmer until reduced by half, about 7 minutes. Stir in broth. Combine cornstarch with 1/4 cup (50 mL) cold water and whisk into simmering sauce, cook stirring until thickened, about 5 minutes. Strain (if desired) and return to pan. Whisk butter into sauce; season with salt and pepper to taste.

Easy Primavera Rice Timbales: Prepare 2 packages (400 g EACH) Green Giant* Valley Selections* Vegetable Rice Primavera according to package directions. Stir in 1/2 cup (125 mL) slivered almonds, toasted (optional). Divide among 8 custard cups, pressing mixture into each cup. Invert each onto a dinner plate and unmould. Add slices of roast to each plate; drizzle each with Port Wine Sauce to serve.