Roast Beef With A Classic Breadcrumb Garlic Herb Crust Recipes

ROAST BEEF WITH A CLASSIC BREADCRUMB, GARLIC & HERB CRUST

Roast Beef With a Classic Breadcrumb, Garlic & Herb Crust image

This is a great recipe. I Got it from The Best of Fine Cooking Side Dish Magazine. I have made this twice now with fave reviews. Putting it here for safe keeping in case I lose the magazine (which I have been known to do).

Provided by CIndytc

Categories Roast Beef

Time P1DT30m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 (5 lb) boneless beef loin, strip roast or 1 (5 lb) boneless top sirloin roast
kosher salt
fresh ground pepper
2 tablespoons vegetable oil
1 cup course fresh breadcrumb
2 medium shallots, minced
4 garlic cloves, minced
1 tablespoon roughly chopped fresh thyme
1 tablespoon roughly chopped fresh marjoram
3 tablespoons melted unsalted butter
1/3 cup Dijon mustard
1 cup creme fraiche or 1 cup sour cream
3 tablespoons drained jarred horseradish
3 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 pinch cayenne pepper

Steps:

Let the roast sit at room temperature for 30 minutes. Meanwhile position a rack in the middle of the oven and heat the oven to 400°F Put a roasting rack in the roasting pan or a heavy-duty rimmed baking sheet. (Line the pan with foil for easier clean-up if you like.).
Season the roast liberally with salt and pepper on all sides. Turn on the exhaust fan. Heat the oil in a large sauté pan over medium-high heat. When the oil is hot, brown the meat well on all sides, including the ends, about 4 minutes per side. Transfer the meat to the roasting pan. Set aside to cool while you prepare the crust.
In a medium bowl, combine the breadcrumbs, shallots, garlic, thyme, marjoram, 1/2 teaspoons salt & 1/4 teaspoons pepper. Pour the melted butter into the breadcrumb mixture; toss to combine.
Using a rubber spatula, smear the top and sides of the beef with the musterd. With your hands, lightly press the breadcrumb mixture into the mustard.
Roast the beef until an instant-read thermometer inserted into the middle part of the mead reads 125°F for medium rare, about 60 minutes for a strip loin roast or 60 to 80 minutes for a top sirloin roast, depending on its thickness. (To keep the crust from over browning start checking on the roast after 30 minutes of cooking, and when the crust is golden brown, tent it with aluminum foil).
Meanwhile make the horseradish-mustard sauce (recipe follows).
Remove the roast from the oven and let the meat rest for 10 to 20 minutes (the meat will continue to cook as it rests) before carving, across the grain, into 1/2 inch thick slices.
CREAMY HORSERADISH-MUSTARD SAUCE: In small bowl, whisk all the ingredients. Let the sauce sit for 20 minutes for the flavors to meld before serving. The sauce can be stored, covered, in the refrigerator for up to 4 days; stir before using.

Nutrition Facts : Calories 888.2, Fat 63.9, SaturatedFat 27.9, Cholesterol 213.8, Sodium 564.9, Carbohydrate 13.4, Fiber 1.4, Sugar 1.8, Protein 61.8

HERB-CRUSTED ROAST BEEF

Herb-Crusted Roast Beef image

Make and share this Herb-Crusted Roast Beef recipe from Food.com.

Provided by ratherbeswimmin

Categories Roast Beef

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

4 1/2-5 lbs boneless rump roast
2 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
2 1/3 cups water, divided
2 teaspoons beef bouillon granules
1/4-1/3 cup flour

Steps:

Put the roast with the fat side up, in an ungreased roasting pan.
Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
Pour over and evenly coat the roast.
In a bowl, add the next 6 ingredients; mixing well.
Rub herb mixture over roast.
Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
Remove from oven and place roast on a warm serving platter.
Let stand for 10-15 minutes.
Add 2 cups water and bouillon granules to pan drippings.
Bring mixture to a boil.
Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
Cook until bubbly and thickened, stirring constantly.
Slice roast and serve with gravy.

Nutrition Facts : Calories 449, Fat 27.8, SaturatedFat 10.2, Cholesterol 153.2, Sodium 765.7, Carbohydrate 4.1, Fiber 0.4, Sugar 0.6, Protein 43

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