Kansas City Strip Fillet Roast with Port and Rosemary Sauce


Kansas City Strip Fillet Roast with Port and Rosemary Sauce

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Sliced Kansas city strip on a wooden cutting board with side of mixed herbs, carrots, cubed beets, and mashed potatoes

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Recipe Data


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    Servings and Ingredients

    Serves 10
    1 (2-1/2 lb) trimmed Kansas City strip fillet roast, netted
    2 tbsp. Hy-Vee Select olive oil
    1 tbsp. chopped fresh garlic
    1 tbsp. chopped fresh rosemary
    1 tsp. Hy-Vee sea salt
    1 tsp. Hy-Vee ground black pepper
    1 tbsp. Hy-Vee unsalted butter
    ¼ c. minced shallots
    1 c. dry red wine
    ¾ c. Ruby Port
    1 sprig(s) fresh rosemary (or 1/2 tsp dried)


    1. Preheat oven to 400 degrees. Rub roast with oil, garlic, chopped rosemary, salt and black pepper.
    2. Place on rack and cook until instant-read thermometer inserted diagonally 2 inches into center of meat registers 120 degrees, 45 to 50 minutes for medium-rare.
    3. Transfer to a platter along with any pan juices and cool, loosely covered with foil, 15 to 20 minutes.
    4. For sauce, melt butter in large, heavy saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes.
    5. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary spring; boil 15 minutes or until liquid is reduced to about 1-1/2 cups. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
    6. To serve, slice meat thinly and serve with pool of sauce.

    Nutrition facts


    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 50mg
    • Sodium: 380mg
    • Total Carbohydrates: 2g
    • Protein: 27g

    Daily Values

    Vitamin A 2%
    Vitamin C 0%
    Iron 10%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Holiday 2010.