Roast Beef with Rosemary

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3.5 by 3 people

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  • Makes: 6 servings
  • Serving Size: 4 ounce servings plus leftovers
  • Prep: 20 mins
  • Chill: 1 hr
  • Roast: 15 mins 500°

Roast Beef with Rosemary

Directions

  1. 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.
  2. 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.
  3. 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.

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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
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Reviews (1)

3 Ratings
1432 Days Ago
Loved it! We weren't sure about the anchovies, so we did half and half and ended up loving the anchovy side! It just made it saltier!

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