I recently had one of those visits to the grocery store where I was having a total brainfart- beyond the fact that it was time for a new Sunday Roast recipe, I had absolutely no idea what I wanted to cook. Roast what, hmm, whatever. Beef looks good. Okay, throw it in the basket.

But now what? Something on the side… Not potatoes. I know I absolutely do not want to make potatoes. I put them in the basket. Better to get them and find a use for them later. If I couldn’t think of anything else to make, at least we wouldn’t starve. But no I did not want to make potatoes. I would have to think of something else. Work, brain, work.

It wasn’t until I got home and took stock of what I had that this wacky idea developed for a roast dinner. Apparently I had purchased zucchini. I had some gruyere in the fridge. Things are getting interesting now… And what is my go-to favorite thing to cook…

Roast beef and risotto!? Sure, why not. I had half a bottle of red wine opened that I wanted to use up- as it was the start of the new year, we were trying to detox a bit, so I figured, better to cook with it than to drink it. So yes, a red wine risotto- that’s acceptable with beef, right?

So here it is: Roast Beef with a Red Wine Pan Sauce over Zucchini and Gruyere Risotto. I obviously got the brain working at some point to come up with this one.

When searing the beef, be sure to brown all sides, even the ends.

While the beef roasts, prepare the risotto. The red wine (instead of white) adds both a nice purple hue to the rice and a deep dry fruit undertone that pairs with a hearty beef.

Be sure to ring out the excess liquid from the grated zucchini.

The grated zucchini and gruyere incorporate easily into the risotto, filling every bite with a nutty fresh flavor.

Once the beef has reached your desired temperature (I usually take it out at 145˚F for medium-rare to medium), allow it to rest. Drain off any excess fat, while keeping the juices, and make a pan sauce.

Topping the risotto with thinly sliced beef. The intense thyme and wine sauce really brings the whole meal together.

Roast Beef with Red Wine Sauce

Serves 4 (with leftovers for roast beef sandwiches)

1 ½ Tbs olive oil

3 lbs rump roast

Course Salt and Fresh Cracked Pepper

½ cup red wine

2 garlic cloves

1 tsp fresh thyme

½ cup beef broth

Preheat oven to 375˚F.

Heat a large oven-proof skillet over medium high heat. Add the olive oil. Crack salt and pepper over all sides of the rump roast to season. Place the meat in the skillet. Sear on all sides to brown, about 2 minutes each side.

Place a meat thermometer into the roast. Leaving the meat in the skillet, put into the oven to roast for 1 hour, or until the internal temperature reads 140˚F (for rare, 150˚F for medium).

Remove skillet from oven and place on the stove (*be careful and use a hot pad the whole time, as the skillet will remain hot. Put the meat on a carving board and cover with foil until ready to serve.

Pour off any excess fat from the skillet. Depending on the amount of fat on your meat that has cooked off, it may be necessary to use a gravy separator, Otherwise, simply spoon off the fat, leaving behind the beef juices and bits.

Over medium heat, deglaze the pan with red wine. Add the garlic and thyme to sauté for 3 minutes. Add the beef broth and simmer until the sauce reduces by half.

Carve the meat into thin slices. Serve with sauce over red wine risotto (recipe follows).

Red Wine Risotto with Zucchini and Gruyere

Serves 4

½ Tbs olive oil

1 small onion, diced

1 cup Arborio rice

½ cup red wine

4 cups chicken broth

1 medium zucchini

½ cup grated gruyere cheese

Grate the zucchini, using a box grater. Squeeze out the excess liquid by place the zucchini in either a clean dishcloth or paper towels and ringing over the sink. Reserve.

Heat a large, high sided, skillet over medium heat. Sauté the onion in the olive oil for 5 minutes until soft.  Add the Arborio rice and cook for 1 more minute. Pour in the red wine and simmer until it is almost entirely absorbed by the rice, about 3 minutes.

Begin adding the broth in the same manner, about 1/3 cup at a time.  Stir rice continually as the liquid is absorbed.  When the rice soaks up most of the liquid and only a bubbly starch remains, add more broth.  Continue 1/3 cup at a time until all but 1 cup of the broth has been added.

Stir the zucchini into the rice and continue adding the broth. Once you have only 1/3 cup of broth left, add the grated gruyere cheese. Mix with the remaining broth and cook for 2 more minutes until it begins to absorb.

Serve with roast beef and drizzle with the red wine reduction.