Posted by: literallydelicious | March 15, 2010

Peppered Roast Beef

My family loves a good roast beef. I have about a half dozen recipes, mostly for the falling-apart-with-potatoes-and-carrots sort — still my favorite — but this one is pretty darn good, too. Maybe it comes from being born and raised in Oklahoma, but there are times when I absolutely need a dose of rare beef. I used to be a part-time vegetarian. I’d go weeks without meat, then the yearning for a juicy burger or steak would keep me awake at nights. I think it’s bred into my genes to have a regular fix.

This roast recipes includes a nice spicy sauce to go with the beef. Add some roasted root veggies or even just a salad and bread (I don’t eat much bread, but I’m a fool for Texas toast), and you’ve got a meal that would do any Oklahoman proud.

PEPPERED ROAST BEEF

 

1 tablespoon olive oil

Pepper to taste (for a really peppery roast, use coarse freshly-ground pepper)

2 garlic cloves, minced

1/2 teasspoon dried thyme

1/4 teaspoon salt

1 boneless beef eye round roast

 

Sauce:

1 cup sour cream

2 tablespoons lemon juice

2 tablespoons milk

2 tablespoons prepared horseradish

1 tablespoon Dijon

1/4 teaspoon salt

1/8 teaspoon pepper

 

1. Rub roast with oil; sprinkle with pepper, garlic, thyme and salt. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees until internal temperature reaches 145 degrees (rare) or 160 (medium).

2. Let stand ten minutes before slicing.

 3. In a small bowl, combine sauce ingredients and serve alongside roast.

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Responses

  1. OMG! Roast beef dinner! I haven’t fixed that in years because I didn’t have an oven. Well, I know what I’m fixing next week. Yum! I’m already anticipating the leftovers. And that reminds me…I have a turkey in my freezer I need to cook. Any recipes for something different than the same old, same old?

    • Hmm . . . I’ll have to look. I brined my Christmas turkey for the first time ever, and I do think it was moister. I’ll check my recipes and see if I have anything new.

  2. Horseradish sauce sounds AMAZING with a rare roasted slab of beef!! Brava.

    Definitely brine poultry and pork. I have a 5 gal bucket I dedicate to brining…

    My fave = oven to 400, turkey breast side down in a v-rack in roasting pan. 30 minutes, take the bird out, drop temp to 325, flip it over (pair of silicone mitts or pair of tongs make this easy while still hot). Stick a probe therm into the deepest part of the breast, back into the oven loosely tented with foil and watch for 160 degrees internal temp. When the therm alarm goes off (about 1.5-2 hours), remove the foil tent and you’ll get a nice, light golden brown over the next half hour or so and the internal temp will get to 172. Rest the bird 15 minutes, carve, and enjoy.

    • Zack, I do love a good horseradish sauce. I wouldn’t even think of trying horseradish until I had it in a made-at-the-table cocktail sauce at S&J’s, a little oyster place on Peoria (sadly, out of business now). I’ve been a big fan ever since. (The S&J sauce included gin. Wonder if that’s part of what hooked me?)

      Your turkey sounds incredible. I’ll cook a turkey just for the smell of it (and the excuse to have cranberry-mandarin orange sauce), so I’m going to put that on the menu for next week and use your recipe. I’m getting hungry just thinking about it!


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