Recipes
Ingredients
- 1 1/4 pounds beef loin
- 1 tablespoon olive oil + 1 tsp.
- 2 cloves garlic minced
- 1 tablespoon fresh tarragon leaves minced
- 1/4 teaspoon dry mustard
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- Preheat oven to 475°F - 500°F.
- Trim the meat of visible fat. Completely denude the loin of connective tissues.
- Place the trimmed loin into a bowl.
- Put the oil, garlic, herb, and mustard in a small bowl and whisk until combined.
- Pour the flavored oil over the loin and rub the mixture into the meat. The back side of a spoon works nicely to rub the flavorings over the meat. Sprinkle the roast with the salt and pepper on all surfaces.
- Place the roast on a rack on a roasting pan. Place the pan in the preheated oven and roast for 5 – 7 minutes or until nicely caramelized on the edges and the meat is golden brown. Lower the oven temperature to 300°F and roast until the internal temperature reaches 145° for rare or until desired doneness. Remove the roasting pan from the oven and place on a cooling rack. Let the meat rest for 10 minutes before slicing.
Chef's Narrative
Few are the meals more satisfying than a simple roasted beef. Add roasted roots like potatoes, parsnips, turnips, carrots, mushrooms, colorful pepper, and onions to the pan below or beside the roasting meat. The vegetables will take longer than the meat to roast. To synchronize the meat and vegetables, retrieve the beef at 145°F for rare or at the desired doneness and leave the vegetable to caramelize. Serve the natural roasting liqueurs from the pan in a sauce dish so diners can glaze their meat with the ladle. Extra fresh chopped herbs over the vegetables like tarragon, add a bright, fresh complement to the dish.
Recipe Substitutions
Use strip loin, top sirloin, bottom sirloin, or even beef round for the loin of beef. Sub green onions, fennel tops, or savory for the tarragon.
Nutrition Facts:
Total Calories Per Serving: 300, Total Fat: 19g, Saturated: 6g, Sodium: 180mg, Potassium: 383mg, Carbohydrate: 1g, Dietary Fiber: 0g, Protein: 29g
Allergens:
N/A
Chef's Narrative
Few are the meals more satisfying than a simple roasted beef. Add roasted roots like potatoes, parsnips, turnips, carrots, mushrooms, colorful pepper, and onions to the pan below or beside the roasting meat. The vegetables will take longer than the meat to roast. To synchronize the meat and vegetables, retrieve the beef at 145°F for rare or at the desired doneness and leave the vegetable to caramelize. Serve the natural roasting liqueurs from the pan in a sauce dish so diners can glaze their meat with the ladle. Extra fresh chopped herbs over the vegetables like tarragon, add a bright, fresh complement to the dish.
Recipe Substitutions
Use strip loin, top sirloin, bottom sirloin, or even beef round for the loin of beef. Sub green onions, fennel tops, or savory for the tarragon.
Nutrition Facts:
Total Calories Per Serving: 300, Total Fat: 19g, Saturated: 6g, Sodium: 180mg, Potassium: 383mg, Carbohydrate: 1g, Dietary Fiber: 0g, Protein: 29g
Allergens:
N/A
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Ingredients
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