roast beef!
For Thanksgiving last weekend we picked up a new digital meat thermometer from Superstore. When I was trying to come up with something to make for dinner earlier this week, my partner suggested I get a roast so we could test out the thermometer in our own oven.
So I pulled out my issues of Fine Cooking, found a recipe, went to the store, and picked up a lovely top sirloin roast - and it came out as the best roast beef I have *ever* made. It was tender and juicy and just awesome. :D
Pics and recipe below the cut. :)
The roast ready to go into the oven:
The roast, resting:
Carved into slices:
Recipe:
Roast Beef with Classic Breadcrumb, Garlic and Herb Crust
• 5 to 6 lbs. top sirloin roast, cap removed [I used about 2.5lbs instead of 5lbs]
• dash salt, kosher, ground
• dash pepper, freshly ground
• 2 tbsp vegetable oil
• 1 cup breadcrumbs, coarse, from fresh bread [I grated a small multigrain baguette]
• 4 cloves garlic, minced
• 2 medium shallots, minced
• 1 tbsp thyme, fresh, chopped
• 1 tbsp marjoram, fresh, chopped
• 3 tbsp butter, unsalted, melted
• ⅓ cup Dijon mustard
Let the roast sit at room temperature for 30 minutes. Meanwhile, position a rack in the centre of the oven and heat the oven to 400F. Put a roasting rack in a roasting pan or a heavy-duty rimmed baking sheet (line the pan with foil for easier cleanup if desired).
Season the roast liberally with salt and pepper on all sides. Turn on the exhaust fan. Heat the oil in a large saute pan over medium-high heat. When the oil is hot, brown the meat well on all sides, about 4 minutes a side. Transfer the meat to the roasting pan. Set aside to cool while you prepare the crust.
In a medium bowl, combine the breadcrumbs, garlic, marjoram, thyme, shallots, 1/2 tsp salt [reduced to slightly less than 1/4 tsp], and 1/4 tsp pepper. Pour the melted butter into the mixture and toss to combine [I mixed it with my fingers]. Using a rubber spatula, smear the top and sides of the beef with mustard. With your hands, lightly press the breadcrumb mixture into the mustard.
Roast the beef until an instant-read thermometer inserted into the thickest part of the meat reads 125F for medium-rare, about 60 minutes for a strip loin roast or 60-80 minutes for a top sirloin roast, depending on its thickness. To keep the crust from overbrowning, start checking on the roast after about 30 minutes of cooking, and when the crust is golden-brown, tent it with aluminum foil.
Remove the roast form the oven and let the meat rest for 10 to 20 minutes before carving across the grain into 1/2-inch thick slices.
Serves 8-10.
Mine made enough meat for seconds the night we had it, plus sandwiches for several days. And it just keeps tasting better. This would make an excellent holiday recipe and it comes out of the Dec/Jan 2005/6 issue of Taunton's Fine Cooking. I served it with broccoli and scalloped potatoes.
So I pulled out my issues of Fine Cooking, found a recipe, went to the store, and picked up a lovely top sirloin roast - and it came out as the best roast beef I have *ever* made. It was tender and juicy and just awesome. :D
Pics and recipe below the cut. :)
The roast ready to go into the oven:
The roast, resting:
Carved into slices:
Recipe:
Roast Beef with Classic Breadcrumb, Garlic and Herb Crust
• 5 to 6 lbs. top sirloin roast, cap removed [I used about 2.5lbs instead of 5lbs]
• dash salt, kosher, ground
• dash pepper, freshly ground
• 2 tbsp vegetable oil
• 1 cup breadcrumbs, coarse, from fresh bread [I grated a small multigrain baguette]
• 4 cloves garlic, minced
• 2 medium shallots, minced
• 1 tbsp thyme, fresh, chopped
• 1 tbsp marjoram, fresh, chopped
• 3 tbsp butter, unsalted, melted
• ⅓ cup Dijon mustard
Let the roast sit at room temperature for 30 minutes. Meanwhile, position a rack in the centre of the oven and heat the oven to 400F. Put a roasting rack in a roasting pan or a heavy-duty rimmed baking sheet (line the pan with foil for easier cleanup if desired).
Season the roast liberally with salt and pepper on all sides. Turn on the exhaust fan. Heat the oil in a large saute pan over medium-high heat. When the oil is hot, brown the meat well on all sides, about 4 minutes a side. Transfer the meat to the roasting pan. Set aside to cool while you prepare the crust.
In a medium bowl, combine the breadcrumbs, garlic, marjoram, thyme, shallots, 1/2 tsp salt [reduced to slightly less than 1/4 tsp], and 1/4 tsp pepper. Pour the melted butter into the mixture and toss to combine [I mixed it with my fingers]. Using a rubber spatula, smear the top and sides of the beef with mustard. With your hands, lightly press the breadcrumb mixture into the mustard.
Roast the beef until an instant-read thermometer inserted into the thickest part of the meat reads 125F for medium-rare, about 60 minutes for a strip loin roast or 60-80 minutes for a top sirloin roast, depending on its thickness. To keep the crust from overbrowning, start checking on the roast after about 30 minutes of cooking, and when the crust is golden-brown, tent it with aluminum foil.
Remove the roast form the oven and let the meat rest for 10 to 20 minutes before carving across the grain into 1/2-inch thick slices.
Serves 8-10.
Mine made enough meat for seconds the night we had it, plus sandwiches for several days. And it just keeps tasting better. This would make an excellent holiday recipe and it comes out of the Dec/Jan 2005/6 issue of Taunton's Fine Cooking. I served it with broccoli and scalloped potatoes.