Roast Beef with Fresh Herbs
This coming weekend, many countries around the world will have Easter as a public holiday. Many places will be closed on “Good Friday” as well as on Easter Monday. I’m not sure how other nations enjoy this particular holiday but I’m sure all of them will have a couple of things in common: a long weekend to rest up and an occasion to get together with family and friends.
If you are hosting a dinner this weekend, you might want to make something easy and delicious that doesn’t require that much attention… after all you want to spend some time with your guests. The best answer that checks off all the boxes is my Roast Beef with Fresh Herbs! This recipe is absolutely delicious and you can adapt it to your liking by choosing your preferred herbs. It pairs very well with a wide selection of side dishes such as Carrot & Rutabaga Mash, Green Beans with Chili-Orange Oil, Creamy Mashed Cauliflower, Roasted Rainbow Carrots, Mixed Mashed Potatoes, Vegetable Medley, and many more.
Here’s a couple of tips when choosing your beef…
When it comes to this particular cut of meat, there are many options to choose from. The prime rib with bone-in, also known as rib roast, is the best cut you can get. It has nice marbling and some fat. The next best one is a top sirloin roast which is cut from the butt and is absolutely tender. Both of them are quite pricey but definitely worth every penny. You can also go with cheaper cuts but if you are hosting a dinner, spend the extra money and get a nice tender one!
Prepping a roast isn’t complicated. To make it tastier, you’ve got the right recipe right here! This Roast Beef with Fresh Herbs will turn out to be not only juicy but also flavorful. Easter is a holiday that welcomes spring & summer and by adding fresh herbs to this recipe, it’s a good teaser for all the fresh goodness ahead of us. To start your own herb garden, click on this link… Herb Garden • How to Start One
Bon Appétit!
Check out these other delicious Holiday recipes…
– Citrus Cranberry Sauce
– Brown Sugar Mustard Glazed Ham
– Christmas Stollen
– Spanish Paella
– Cognac Chicken Liver Pâté
– Spicy Holiday Chocolate Bark
and for even more delicious beef recipes, click on this link… Recipe Category • Beef
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Roast Beef with Fresh Herbs
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Ingredients
- 1 large (about 3 lbs.) boneless top sirloin roast, room temperature and pat dry
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 tsp. dry mustard, or more to taste
- 2-3 tbsp. olive oil tips & tricks
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh mint, chopped tips & tricks
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped tips & tricks
- 2 large cloves garlic, pressed
- 1 to 1 1/2 tbsp. grapeseed oil, or just enough to moist the herb mixture
Directions
- Preheat oven to 425ºF.
- Let the roast sit on the counter until it reaches room temperature, about 30 to 40 minutes.
- Pat it dry with paper towel and season with salt, freshly ground black pepper and mustard; set aside.
- Heat an ovenproof pan over medium-high and add oil. When it gets hot, sear roast on all sides and ends.
- Lift the seared roast and place a wire rack underneath before placing the meat, fat side up.
- Insert a probe and transfer to the preheated oven; cook for 20 minutes.
- Reduce the heat to 325ºF and cook until the internal temperature reaches 140ºF (*see footnote).
- While the roast is cooking, in a medium bowl combine herbs and garlic. Pour in oil, stirring, until the herb mixture is moist.
- When the roast internal temperature reaches 115ºF, remove from the oven and quickly spread the herb mixture on top, pressing down lightly. Return the roast to the oven to finish cooking.
- When the internal temperature reaches 140ºF, remove the roast from the oven and place it on a carving board. Tent the roast with aluminum foil and let it rest for 20 to 30 minutes to allow the juices to redistribute before slicing.
Notes
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