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Roast Beef with Dried Cranberry Persillade
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Preparation
30 min
Cooking
1 h
Servings
6
Nut-free
Lactose-free
Dairy-free
Egg-free
Categories
Ingredients
PERSILLADE
1/2 cup (125 ml) dried cranberries
1/2 cup (125 ml) flat-leaf parsley
1/2 cup (125 ml) breadcrumbs
3 cloves garlic, peeled
ROAST
1 boneless rib eye roast (about 1.5 kg/3 lb), untied
2 tablespoons (30 ml) Dijon mustard
Salt and pepper
Preparation
PERSILLADE
In a food processor, finely chop the cranberries, parsley, breadcrumbs and garlic.
Scatter 60 ml (1/4 cup) of the persillade on the bottom of a Pyrex baking dish. Microwave on medium power for about 1 minute. Set aside. Place the remaining uncooked persillade on a plate.
ROAST
With the rack in the lowest position, preheat the oven to 190°C (375°F).
Salt and pepper the roast. Brush with mustard, then roll in the uncooked persillade. Place the roast on a rack in a roasting pan. Roast until a meat thermometer inserted in the centre reads 48°C (118°F) for rare, about 1 hour. Allow about 20 minutes for each 454 g (1 lb). Let the roast rest uncovered at room temperature for about 10 minutes before carving.
Finely slice the roast, cutting across the grain. Serve with
Cranberried Demi-Glace Sauce
,
Puréed Parsnips
and
Zucchini Ribbons
. Sprinkle the sliced meat with the cooked persillade.
Note from Ricardo
Can be made a day ahead. Cook just before serving.
Personal Note
