Monday, December 14, 2009

Roast Beef




A classic Sunday night meal.  Served with roasted potatoes, carrots, onions and brussel sprouts.  As usual there is way too much food here, but the leftovers will make nice sandwiches with Brie, red onion sauteed in balsamic vinegar and Arugula on a nice crusty bun.






For the beef:

Boneless roast beef
1 large clove of garlic clove, peeled and cut into slivers
1 tbs of fresh Rosemary, chopped
1 tbs of fresh Thyme, chopped
1 tbs of olive oil
1 tbs of old style mustard
2 ounces of red wine
Salt and pepper
2 carrots, peeled and cut into 2 inch pieces
2 small onions, peeled and quartered

Make small slits all over the meat with a sharp knife, inserting a sliver of garlic into each as you go.  Rub the meat all over with olive oil, salt and pepper, rosemary, thyme, mustard and 1 ounce of the wine.  Marinate in a freezer bag in the fridge for at least 5 hours or up to 1 day.  (That's always the recommended marinating time, but I didn't know what we were having for dinner until I picked the beef up about an hour before I started preparing this, so just marinate as long as you can.)

Preheat the oven to 350F.  Meanwhile, heat a heavy skillet on medium high heat with a little olive oil.  Once it's good and hot cook the beef searing all sides.  Place the beef in an oiled heavy roasting pan just large enough to hold comfortably.  Add carrots and onion to roasting pan and pour the remaining ounce of wine over the beef.  Roast the beef in the oven for about 45 minutes (depending how you like it cooked and how large the meat is.)  until the thermometer inserted into the thickest part of the meat reads 150F.  Remove meat from the roasting pan and tent it using aluminum foil for about 10 minutes while you prepare the gravy and and veggies you're serving.  By the time you go to carve it should be around 160F for medium.  Don't forget the horseradish! 

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