Roast Beef with Rosemary
sprig fresh rosemary
2 ounce can anchovy fillets, drained
clove garlic, peeled and smashed
teaspoon freshly ground black pepper
tablespoon red wine vinegar
2 1/2 pound beef strip loin roast or top sirloin roast*
Fresh rosemary leaves
- Remove leaves from the rosemary sprig. Place rosemary leaves, anchovies, garlic, and black pepper on a cutting board. Roughly chop mixture. Drag the flat, broad side of the knife across the mixture in one direction and then the other until it forms a smooth paste. Transfer to a small bowl. Stir in vinegar and enough olive oil to make a spreadable paste. Set aside.
- Trim most of the fat from the roast; score any fat that remains. Rub anchovy paste over beef. Tuck edges of the roast under and tie with kitchen string. Cover and chill at least 1 hour.
- Preheat oven to 500 degrees F. Place the roast on a rack in a shallow roasting pan. Insert a oven-going meat thermometer into center of roast. Roast, uncovered, for 15 minutes; reduce temperature to 350 degrees F. Roast for 45 to 60 minutes more or until the thermometer registers 135 degrees F for medium-rare. Remove roast from oven. Cover with foil; let stand 15 minutes. (The temperature of meat will rise to 145 degrees F after standing). Top with fresh rosemary leaves.
From the Test Kitchen
Try substituting 1/4 cup purchased black olive tapenade for the anchovy paste.
If you really love anchovies, double the ingredients for the paste and thickly coat the roast.
Nutrition Facts(Roast Beef with Rosemary)
- Per serving:
- 236 kcal cal.,
- 11 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 74 mg chol.,
- 289 mg sodium,
- 0 g carb.,
- 0 g fiber,
- 0 g sugar,
- 33 g pro.
- Percent Daily Values are based on a 2,000 calorie diet