Roast Beef and Brussels Sprouts
- With the rack in the middle position, preheat the oven to 225°F (110°C).
- In a pot of salted boiling water, cook the Brussels sprouts for 5 minutes. Drain and set aside.
- In a small bowl, combine the spices and salt. Place the roast on a plate and sprinkle with the spices. Season with pepper.
- In a skillet over medium-high heat, brown the roast in the butter on all sides. Keep the hot butter in the skillet. Place the roast at the centre of an 11 x 8-inch (28 x 20 cm) baking dish. Using a pastry brush, cover the top and sides of the roast with the mustard.
- In the same skillet over medium heat, toss the Brussels sprouts in the leftover butter for 2 minutes. Season with salt and pepper. Place the sprouts around the roast in the baking dish.
- Roast for 1 hour 30 minutes or until a thermometer inserted in the centre of the meat reads 131°F (55°C) for medium-rare (see note). Let sit for 10 minutes in a warm spot.
- Meanwhile, in a bowl, combine the cornstarch, broth and water.
- In a pot over medium heat, cook the onion in the butter for 5 minutes or until golden. Deglaze with the wine and let reduce by half. Add the broth mixture. Bring to a boil while stirring. Simmer for 10 minutes or until the sauce has thickened. Season with pepper.
- Remove the string from the roast before slicing. Serve with the Brussels sprouts and red wine sauce. Serve with mashed potatoes, if desired.
A digital thermometer allows for more precise cooking and can even be pre-programmed to reach desired doneness. Insert the stainless-steel heat-resistant probe in the centre of the meat and leave it in place as the roast cooks in the oven (or on the barbecue).