Roast Beef

 


Roast Beef

Ingredients

1 (6-lb.) bottom round roast

1 (2-oz.) can anchovy fillets, drained and patted dry

1/3 cup Dijon mustard

2 Tbsp. canola oil

1 1/2 Tbsp. finely chopped fresh rosemary

2 tsp. grated garlic (from 3 large garlic cloves)

1 1/2 Tbsp. kosher salt

1 1/2 tsp. coarsely ground black pepper

Directions

Let meat warm up:

Let roast rest at room temperature 2 hours.

Create anchovy fillet paste:

Preheat oven to 225°F. Place anchovy fillets on a cutting board, and finely chop. Using flat side of a large knife, drag knife back and forth over anchovies to form a paste.

Make rub for roast:

Transfer anchovy paste to a small bowl, and stir in mustard, oil, rosemary, and garlic until thoroughly combined.

Season roast:

Sprinkle roast all over with salt and pepper, pressing to adhere.

Add mustard mixture:

Rub mustard mixture all over roast. Place roast, fat side up, on a broiler-safe wire rack placed inside a broiler-safe rimmed baking sheet lined with aluminum foil.

Roast the beef:

Bake in preheated oven until a thermometer inserted into thickest portion of roast registers 110°F, 2 hours, 20 minutes to 2 hours, 50 minutes.

 

Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless

Broil the beef:

Remove roast from oven. Increase oven temperature to broil; preheat for 5 minutes. Return roast to oven on middle rack; broil until mustard mixture is browned, about 4 minutes.

Rest, then slice:

Transfer roast to a cutting board, and loosely cover with aluminum foil. Let rest 20 minutes. (Temperature will continue to rise to 130°F [medium-rare])

Thinly slice roast against the grain, and serve immediately. To make slicing easier, cut roast in half crosswise before slicing.

 

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