Recipes and Cooking Roast Beef with Rosemary 4.0 (4) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick Prep Time: 20 mins Chill Time: 1 hrs Roast Time: 15 mins Roast Time: 45 mins Stand Time: 15 mins Total Time: 2 hrs 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 sprig fresh rosemary 1 2 ounce can anchovy fillets, drained 1 clove garlic, peeled and smashed 1 teaspoon freshly ground black pepper 1 tablespoon red wine vinegar Olive oil 1 2.5-3 pound beef strip loin roast or top sirloin roast* Fresh rosemary leaves Directions 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°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°F. Roast for 45 to 60 minutes more or until the thermometer registers 135°F for medium-rare. Remove roast from oven. Cover with foil; let stand 15 minutes. (The temperature of meat will rise to 145°F after standing). Top with fresh rosemary leaves. Tips 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. Rate it Print Nutrition Facts (per serving) 236 Calories 11g Fat 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 236 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 74mg 25% Sodium 289mg 13% Protein 33g Vitamin C 0.2mg 1% Calcium 29mg 2% Iron 3.3mg 18% Potassium 478mg 10% Folate, total 8.4mcg Vitamin B-12 3.1mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.