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ROSEMARY-PEPPER ROAST BEEF WITH BUTTER POTATOES
2 pounds small potatoes
¼ cup butter melted
2 tablespoons black peppercorns
1 tablespoon kosher salt
¼ cup rosemary leaves
¼ cup olive oil
4-5 pound sirloin roast
½ cup red wine
1 tablespoon lemon juice.
To oven roast allow 3 hrs.
Heat oven to 400 degrees
In roasting pan combine potatoes and melted butter. Toss to coat, then arrange in a single layer and set aside.
Blend together peppercorns, salt and rosemary. Chop or process in food processor until fine. And place in a small bowl stir in olive oil and blend. Slather the mixture over the entire roast. Set the roast over the potatoes and cover with foil and roast for 230 minutes. Remove the foil and continue roasting for 45 minutes. Reduce oven to 350 degrees and roast for 1 hr or until meat reaches 120degrees in the centre.
Transfer the roast to a serving platter. Cover with foil, and a kitchen towel to keep warm
Set the roasting pan with potatoes over a burner on medium heat. Add the wine and cook, stirring gently, until any browned bits from the bottom of the pan are released and the sauce thickens, about 5 minutes. Stir in lemon juice. Slice the roast thinly, then serve with the potatoes. Spoon the pan sauce over the potatoes.
guette.
2 pounds small potatoes
¼ cup butter melted
2 tablespoons black peppercorns
1 tablespoon kosher salt
¼ cup rosemary leaves
¼ cup olive oil
4-5 pound sirloin roast
½ cup red wine
1 tablespoon lemon juice.
To oven roast allow 3 hrs.
Heat oven to 400 degrees
In roasting pan combine potatoes and melted butter. Toss to coat, then arrange in a single layer and set aside.
Blend together peppercorns, salt and rosemary. Chop or process in food processor until fine. And place in a small bowl stir in olive oil and blend. Slather the mixture over the entire roast. Set the roast over the potatoes and cover with foil and roast for 230 minutes. Remove the foil and continue roasting for 45 minutes. Reduce oven to 350 degrees and roast for 1 hr or until meat reaches 120degrees in the centre.
Transfer the roast to a serving platter. Cover with foil, and a kitchen towel to keep warm
Set the roasting pan with potatoes over a burner on medium heat. Add the wine and cook, stirring gently, until any browned bits from the bottom of the pan are released and the sauce thickens, about 5 minutes. Stir in lemon juice. Slice the roast thinly, then serve with the potatoes. Spoon the pan sauce over the potatoes.
guette.
Guide to cuts of beef
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