Here’s a splendid—and perhaps non-traditional—main course for Thanksgiving. Your home will be filled with the welcoming aromas of roast beef and herbs, and the finished dish will make a fine centerpiece on your holiday table.
Our recommendations for side dishes include a rich gravy made from the juices and fat of the roast, Yorkshire Pudding, scalloped potatoes, and brussels sprouts braised with bacon.
Herb-Crusted Roast Beef
1 (3-pound) boneless beef eye round roast
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
5 cloves garlic
1 bunch parsley, leaves only
1/2 bunch fresh thyme, leaves only
8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
2 tablespoons mustard powder
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice
Preheat oven to 350 degrees F.
Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
Yield: 1/2 cup
Recipe courtesy Sunny Anderson