Herbed Roast Beef
Ingredients
1⁄2 cup fresh parsley, finely chopped
2 tablespoons fresh thyme, minced
1 shallot, minced
1 tablespoon Dijon mustard
2 tablespoons olive oil
4 tablespoons unsalted butter, softened
1 (4-pound) top sirloin roast, fat trimmed to 1⁄4 inch thick
1 tablespoon salt
1 tablespoon pepper
Instructions
1. Combine parsley, thyme, and shallot in bowl. Transfer 2 tablespoons herb mixture to another bowl and stir in mustard and 1 tablespoon oil until combined. Add butter to remaining herb mixture and mash with fork until combined.
2. Butterfly roast and rub inside and out with salt and pepper. Spread herb-mustard mixture over interior of meat and tie securely with kitchen twine at 1-inch intervals. Refrigerate at least 1 hour or up to 24 hours. (I did about 4.)
3. Adjust oven rack to middle position and heat oven to 257*F. Pat roast dry with paper towels. Heat remaining oil in large skillet over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes, then arrange on V-rack set inside roasting pan. Transfer to oven and roast until meat registers 125*F (for medium-rare), 1 1⁄2 to 2 hours.
4. Transfer roast to carving board, spread with herb-butter mixture, tent with foil, and let rest 20 minutes. Remove kitchen twine. Slice roast crosswise against grain into 1⁄4-inch-thick slices. Serve.
Comments
I’m always looking out for ways to prepare cow that doesn’t require it to be in the form of a steak. I especially enjoy roasts. This recipe is from the 2009 Cook’s Country Annual and, while it’s not quite as good as previously posted recipes for eye round roast and filet mignon roast, it was very flavorful and all around enjoyable. The spice rub was fantastic and it seems like it would be easy enough to tweak to achieve a whole range of flavors. While top sirloin will never be my go-to cut of meat for roasting, this was certainly a nice change from our normal roast cuts.
Shown here with Bacon and Egg Risotto.
Cook’s Country 2009