Roast Beef with Shallots

pot roast.jpg

TOTAL TIME:  11 hours 10 mins

PREP TIME:  1 hour

SERVINGS:  10-12



round roast (approximately 5 pounds)

kosher salt and freshly ground pepper

6 tablespoons extra-virgin olive oil

1 pound shallot, peeled and trimmed, halved if large

1/4 cup chopped garlic

1/2 cup Dijon mustard

2 handfuls sage; oregano; rosemary; or thyme springs; or a combination

1/2 cup dry vermouth, such as Dolin

2/3 cup heavy cream

2 cups sour cream

1/8 teaspoon cayenne pepper

2 tablespoons drained prepared horseradish



Season beef with 2 tablespoons salt and 1 teaspoon pepper. Wrap with plastic and refrigerate at least 8 hours and up to 1 day. Unwrap and let stand at room temperature for 1 hour.

Preheat oven to 350 degrees. Heat a large skillet (preferably cast iron), over medium-high. Add 2 tablespoons oil and brown beef all over, 12 to 14 minutes. Transfer to a plate; carefully pour oil from skillet and discard.

Place shallots in a single layer in bottom of skillet; drizzle with 1 tablespoon oil. Stir together garlic; mustard; and 2 tablespoons oil. Rub mixture all over beef. Lay 1 handful of herbs down center of skillet. Place beef on top, fat side sup. Transfer to oven and roast 45 minutes.

Place remaining handful of herbs on top of beef. Drizzle herbs with remaining 1 tablespoon oil. Return to oven and roast until a thermometer inserted in thickest part of roast reaches 105 degrees for rare, 10 to 20 minutes. Transfer roast to a cutting board and shallots to a serving platter, loosely tent both with foil, and let stand at least 30 minutes.

Return skillet to medium-high heat. Stir in vermouth. Bring to a boil and cook, stirring occasionally, until just a few tablespoons remain, 5 to 7 minutes. Strain through a fine-mesh sieve and let cool 10 minutes.

Whip heavy cream to stiff peaks. Fold in sour cream, cayenne pepper, horseradish, and vermouth mixture. Season with salt. Store horseradish cream in refrigerator until ready to serve, or up to 3 days.

Remove twine from roast; thinly slice across the grain and serve, with horseradish cream and shallots.




Rib Eye w/Garlic-Thyme Marinade



TOTAL TIME:  1 hour 30 minutes

PREP TIME:  10 minutes




2 tablespoons olive oil, plus more for grates

6 cloves garlic, smashed and coarsely chopped

2 tablespoons (1bout 15 sprigs) fresh tyme leaves

2 rib eye steaks, each about 1 pound and about 1 1/2 inches thick

coarse salt and pepper



In a medium baking dish (or bowl), combine oil; garlic; and thyme.  Add steaks, and turn to coat.  Cover dish and refrigerate; let marinate, turning steaks occasionally, at least 1 hour and up to overnight.  (Leaving plenty of time for steak to marinate, develops the fullest flavor.)

Heat grill to medium-high; lightly oil grates.  Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper.  Place steak on grill; cover.  Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.



You can also try this recipe with different cuts of meat:  NY strip; T-bone; porterhouse; or tenderloin.