Wednesday, October 2, 2013

Roast Beef with Fresh Herbs

We started our weekend spending waaay too much on some new Le Creuset Pots and Dishes. Among other things. We may have been Williams Sonoma's favourite customers. One of the pots we bought is a wide, shallow 3.75 quart oval. So obviously we really wanted to use it. Pair that with the fact that Humanely Raised Roasts were on sale (plus 500 points!) at Sobeys and you have how we came up with this idea.

Sean was excited because he'd never cooked a roast. I don't know how different it is than a Prime Rib, considering we eat fairly small ones but in any case he found this recipe. He's come to like and trust Stefano's recipes, probably because I watch him every day. We liked it because it was simple and easy to follow. Plus we didn't have to buy a ton of ingredients to make it.

Roast Beef with Fresh Herbs
(Adapted from Stefano)

1 boneless sirloin roast or prime rib roast, about 1.5 pounds
Salt and freshly ground pepper, to taste
2 Tbsp olive oil
*Handful of fresh basil
*Handful of fresh parsley
*Handful fresh mint
*2 sprigs fresh rosemary
*2 sprigs fresh thyme
     *OR we found a beef blend of herbs at Co-op. It was $1.50 instead of $2 each for all of those. 
1-2 garlic cloves
Mustard, for serving
Horseradish, for serving

Preheat your oven at 425 degrees F.

Season the roast with salt and pepper.

Heat an oven-proof fry pan over medium high heat. Add olive oil. When olive oil is hot, add roast and brown on all sides.

Transfer roast to preheated oven and cook for 10 to 15 minutes. Reduce heat to 365 degrees F. and cook until internal temperature registers 130 degrees F. on a meat thermometer for rare - medium rare, about 20 to 35 minutes, depending on thickness of roast. Alternatively, cook roast until doneness is to your liking.
While roast is cooking, finely chop the garlic and herbs. Mix to combine. 

Transfer to a large platter or baking dish.

When roast is cooked, remove from oven and roll in the herb mixture until completely covered. 

Tent the roast with aluminum foil and let rest for 10 to 15 minutes.

Slice and serve the roast with horseradish and mustard.

Here's a picture! We like ours rare - medium rare at the most and this was perfect. 

We also roasted a full head of garlic in with the roast, we just sliced the tops off and put a bit of oil on top and Since we only have one oven (I can always dream) we roasted cauliflower at the same time on the bottom rack of the oven. You'll find that recipe Here

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