Making roast beef is one of my favorite things to make if I’m looking for something to impress guests with. It always comes out tender and juicy, yet it’s amazingly easy to make. The herb blend really kicks this roast beef up a notch and gives it a lot of flavor. You can easily make gravy from the drippings, but the beef is good enough on its own without gravy. However, be sure to make plenty so you’ll have leftovers for roast beef sandwiches.
Herbed Roast Beef
Yields: 6-8 servings
1/3 cup finely chopped fresh parsley
2 tablespoons minced fresh thyme
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
Combine the 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.
Spread herb-mustard mixture over the outside of the meat. Refrigerate at least 1 hour or up to 24 hours.
Adjust oven rack to middle position and heat oven to 275 degrees. 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 degrees (for medium-rare), 1 1/2 to 2 hours.
Transfer roast to carving board, spread with herb-butter mixture, tent with foil, and let rest 20 minutes. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve.
Source: Cook’s Country