I'm a big fan of pretty looking food. A roast brined with peppercorns and herbs is a work of art. It can help set a mood for special dinners or themed events so easily. The hardest part is gathering the ingredients.
Vintage Herbed Beef Roast
1 tablespoon cracked black pepper
2 ¼ lb boneless rib roast or tenderloin
¼ cup flat leaved fresh parsley
1 tablespoon fresh chives
1 tablespoon fresh tarragon
1 tablespoon dried thyme
425°. Rub pepper evenly over the roast, press gently until peppercorns adhere to the beef. Chop herbs with kitchen shears and scatter on a sheet of wax paper. Roll the roast in the herbs until the roast is completely coated. Loosely tie the beef with twine and place on a roasting rack. Roast until meat thermometer reads 155° or for 30 minutes for medium doneness (170° and about 45-55 minutes for well done). Carve into thin slices.
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