Roast Beef with Red Wine Sauce
Preheat the oven to 180°C (approximately 350°F).
Peel and halve the shallots. Rinse the meat, pat dry and sprinkle with salt. Heat the clarified butter in a large roasting pan and brown the meat on all sides. Peel and slice the garlic and add to the roasting pan along with the shallots. Add the red wine, bay leaves and thyme to the roasting pan along with the broth.
Roast 2-2 1/2 hours, gradually adding the remaining wine.
Remove the bay leaf. Season the meat with salt and pepper, slice and serve with the pan juices.