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