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Roast Beef

May 27, 2010 matkonation 4 Comments

I’m a meat girl. If I’m hungry I have absolutely no problem eating meat even in the morning (it’s definitely happened before). It doesn’t matter in which form- steak, meatballs, Carpaccio or stewed- I’ll eat it all, as long as it’s tasty and done well. When of my winning recipes is my roast beef, and when I’m having guests over for dinner, it’s usually what I serve- it’s easy to make, tasty, filling and always gets the job done. If you follow the rules you can’t go wrong: 1. Buy good quality aged meat 2. Take the meat out of the fridge ahead of time so that it reaches room temperature before roasting. 3. Preheat the oven on high heat (to sear the meat, keeping juices inside) and the most important 4. Don’t dry out the meat- it doesn’t have to be medium rare, but just make sure it isn’t well done (if it is- you’ll basically be eating a piece of an old tire).

For an alternative, I like to switch up the mustard with good quality jelly and the rosemary with thyme. If I really want to go the extra mile, I’ll slather on some crushed cilantro/coriander seeds. Feel free to add your own special touch.

Ingredients for 8-10 servings:

1 4-4½ pound sirloin roast, tied with kitchen string

⅓ cup whole grain Dijon mustard

Leaves from one rosemary branch

Kosher salt and fresh ground pepper


  1. Take the meat out of the fridge around 1½ to 2 hours before preparation.
  2. Preheat oven to 430°F. Line a roasting pan with parchment paper.
  3. Place the meat in a roasting pan and evenly spread the mustard over the roast, sprinkle on rosemary leaves and season generously with salt and pepper.
  4. Roast for 20 minutes. Reduce oven temperature to 350°F. Roast for another 50 minutes, until an instant-read thermometer inserted into the center of the meat registers 130° to 135°F for medium-rare to medium.
  5. Remove from oven and allow to rest for 10 minutes before slicing.

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