Sep 13, 2011
A fresh take on roast beef that keeps all of the flavours bright and aromatic.
1 boneless sirloin roast or prime rib roast, about 3.3 pounds
Salt and freshly ground pepper, to taste
¼ cup olive oil
Handful of fresh basil
Handful of fresh parsley
Handful fresh mint
2 sprigs fresh rosemary
2 sprigs fresh thyme
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 20 to 25 minutes. Reduce heat to 325 degrees F. and cook until internal temperature registers 140 degrees F. on a meat thermometer for medium rare, about 30 to 40 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.
Yield: 6 to 8 servings.