Instead of making this recipe as a roast beef, i made it using two wonderful little filets.
I thawed the filets out during the day, so they were pretty much at room temp when i decided to start cooking. If your's aren't - let them sit for a little bit [the recipe says 30 mins, if you're using an actual roast].
At this point you want to go ahead and pre-heat your oven to 400°, which is what i did on saturday...only to discover when it was time to put the steaks in, that my oven wasn't working. So i whipped out my toaster oven and pre-heated it 400°. I SERIOUSLY doubt this would work if you're using the roast though. Wait 'til the oven's fixed!
So oven [whatever kind] is pre-heating. Heat a small amount of oil in your pan over med high heat and bring up to temp. While i was waiting, i rubbed the meat liberally with salt and pepper then placed them into the hot pan. I seared them on each side about 3 mins. I like my steaks as close to rare as possible but still warm in the center.
While the steaks are searing, use this time to make the herbed breadcrumbs for our crust.
In medium bowl, combine bread crumbs, garlic, shallots, thyme, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour melted butter over mixture and toss to combine. It should look like this:
Remove the steaks from pan when finished cooking. Set them aside to cool to the touch because as soon as you can, we're going to be rubbing our hands all over it lol. I place my roast beef in a 9x9 baking dish lined in aluminum foil [for easy clean-up]. The steaks i needed to put into little individual casserole dishes lined with foil [see pic below].
Now that the meat's resting in its dish and cool; we smear the meat with Dijon mustard!
Personally, i like horseradish with my steak, so i found this:
Emeril's Kicked Up Horseradish Mustard
The recipe calls for 1/3 cup Dijon mustard, but i don't measure it. I just get a good layer of mustard on the top and sides of the meat. This goes for using individual steaks or a roast. And if you don't like Dijon, use a mustard you DO like.
So steaks are rubbed with mustard, now its time to coat in the breadcrumb mixture. Scoop up some of the mixture with your hands, and start smooshing it into the mustard-smeared meat. Do this until your all out of breadcrumbs. If i can't seem to get anymore to adhere to the meat, i sprinkle what's left on top.
Finally, we throw them bad boys in the oven. For medium rare, about 60 minutes for strip loin roast or 60-80 minutes for top sirloin roast, depending on thickness. For the steaks, i did 15 mins because i most definitely DID NOT want them over cooked.
While the meat's cooking, we can move on to the BEST part! The Port Reduction! Now, first i need to preface this with the fact that i LOVE LOVE LOVE port!! So any chance i have to cook with port and take a few nips out of the bottle for my own enjoyment - i do!
Firstly, heat the pan with the fond [this is what's left over in the pan after searing the steaks or roast] over medium high flame; Pour in the port and watch it steam off.
Use a wooden spoon to rub at the fond while the port is boiling, “cleaning” the entire pan so the yumminess of the fond is suspended in the port. When the volume has reduced by half, add a pat of butter. Now stir the butter in and continue to reduce until the sauce is thick enough to your liking.
Now saying "thick" here is a bit of a misnomer - it WILL NOT BE THICK like bbq sauce or something like that - its not thick by any standard of the imagination. Its thin - like the wine you're using. Just reduce it a bit and give it enough time to really soak up and combine flavors. This reduction is SO DAMN GOOD!!
Ok, by now the meat should be able to come out. Now if you're going according to the recipe i'm going to post in full, you should let the meat rest about 15 mins before serving, but since i used steaks, there was no need.
Plate 'em up and serve with the reduction. You can either serve it on the side or pour some over the steak. I went with the latter.
SO GOOD!!
Here's the recipe!
Herb-Encrusted Roast Beef with a Port Reduction
Ingredients:
1 5-pound boneless strip loin roast or 5- to 6-pound top sirloin roast with cap removed, trimmed if necessary, patted dry
kosher salt
fresh ground pepper
2 tbsp vegetable oil
1 cup coarse bread crumbs
4 cloves garlic, minced
2 medium shallots, minced
1 tbsp thyme, chopped
1 tbsp marjoram, chopped
4 tbsp melted unsalted butter
1/3 cup Dijon mustard
Instructions:
Let the roast sit at room temperature for 30 minutes.
Position a rack in the middle of oven and heat to 400F.
Put roasting rack in a roasting pan or heavy-duty rimmed baking sheet (line pan with foil for easier cleanup).
Season the roast liberally with salt and pepper on all sides.
Turn on exhaust fan.
Heat oil in large sauté pan over medium-high heat.
When oil is hot, brown meat on all sides, including ends, about 2 - 4 minutes per side
Transfer meat to roasting pan.
Set aside while preparing crust.
In medium bowl, combine bread crumbs, garlic, shallots, thyme, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Pour melted butter over mixture and toss to combine.
Smear the mustard all over the roast
With hands, press breadcrumb mixture all over the roast into the mustard.
Roast the beef until instant-read thermometer inserted in the thickest part reads 125F for medium rare, about 60 minutes for strip loin roast or 60-80 minutes for top sirloin roast, depending on thickness.
Check the crust often.
When it is golden brown, tent the roast with foil to prevent burning.
Remove roast from oven and let meat rest for 10-20 minutes before carving across the grain, into 1/2 inch thick slices.
Port Reduction Sauce
Ingredients:
fond from searing the beef
1-2 cups port
1-2 tbsp unsalted butter
Instructions:
Heat the pan with the fond over medium high to high flame.
Pour in the port and watch it steam off.
Use a wooden spoon to rub at the fond while the port is boiling.
You should “clean” the entire pan so the fond is suspended in the port.
When the volume has reduced by half, add a pat of butter.
Stir the butter in and continue to reduce until the sauce is thick enough to your liking.
Remove from heat and serve with roast.
The recipe calls for 1/3 cup Dijon mustard, but i don't measure it. I just get a good layer of mustard on the top and sides of the meat. This goes for using individual steaks or a roast. And if you don't like Dijon, use a mustard you DO like.
So steaks are rubbed with mustard, now its time to coat in the breadcrumb mixture. Scoop up some of the mixture with your hands, and start smooshing it into the mustard-smeared meat. Do this until your all out of breadcrumbs. If i can't seem to get anymore to adhere to the meat, i sprinkle what's left on top.
Finally, we throw them bad boys in the oven. For medium rare, about 60 minutes for strip loin roast or 60-80 minutes for top sirloin roast, depending on thickness. For the steaks, i did 15 mins because i most definitely DID NOT want them over cooked.
While the meat's cooking, we can move on to the BEST part! The Port Reduction! Now, first i need to preface this with the fact that i LOVE LOVE LOVE port!! So any chance i have to cook with port and take a few nips out of the bottle for my own enjoyment - i do!
Firstly, heat the pan with the fond [this is what's left over in the pan after searing the steaks or roast] over medium high flame; Pour in the port and watch it steam off.
Use a wooden spoon to rub at the fond while the port is boiling, “cleaning” the entire pan so the yumminess of the fond is suspended in the port. When the volume has reduced by half, add a pat of butter. Now stir the butter in and continue to reduce until the sauce is thick enough to your liking.
Now saying "thick" here is a bit of a misnomer - it WILL NOT BE THICK like bbq sauce or something like that - its not thick by any standard of the imagination. Its thin - like the wine you're using. Just reduce it a bit and give it enough time to really soak up and combine flavors. This reduction is SO DAMN GOOD!!
Ok, by now the meat should be able to come out. Now if you're going according to the recipe i'm going to post in full, you should let the meat rest about 15 mins before serving, but since i used steaks, there was no need.
Plate 'em up and serve with the reduction. You can either serve it on the side or pour some over the steak. I went with the latter.
SO GOOD!!Here's the recipe!
Herb-Encrusted Roast Beef with a Port Reduction
Ingredients:
1 5-pound boneless strip loin roast or 5- to 6-pound top sirloin roast with cap removed, trimmed if necessary, patted dry
kosher salt
fresh ground pepper
2 tbsp vegetable oil
1 cup coarse bread crumbs
4 cloves garlic, minced
2 medium shallots, minced
1 tbsp thyme, chopped
1 tbsp marjoram, chopped
4 tbsp melted unsalted butter
1/3 cup Dijon mustard
Instructions:
Let the roast sit at room temperature for 30 minutes.
Position a rack in the middle of oven and heat to 400F.
Put roasting rack in a roasting pan or heavy-duty rimmed baking sheet (line pan with foil for easier cleanup).
Season the roast liberally with salt and pepper on all sides.
Turn on exhaust fan.
Heat oil in large sauté pan over medium-high heat.
When oil is hot, brown meat on all sides, including ends, about 2 - 4 minutes per side
Transfer meat to roasting pan.
Set aside while preparing crust.
In medium bowl, combine bread crumbs, garlic, shallots, thyme, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Pour melted butter over mixture and toss to combine.
Smear the mustard all over the roast
With hands, press breadcrumb mixture all over the roast into the mustard.
Roast the beef until instant-read thermometer inserted in the thickest part reads 125F for medium rare, about 60 minutes for strip loin roast or 60-80 minutes for top sirloin roast, depending on thickness.
Check the crust often.
When it is golden brown, tent the roast with foil to prevent burning.
Remove roast from oven and let meat rest for 10-20 minutes before carving across the grain, into 1/2 inch thick slices.
Port Reduction Sauce
Ingredients:
fond from searing the beef
1-2 cups port
1-2 tbsp unsalted butter
Instructions:
Heat the pan with the fond over medium high to high flame.
Pour in the port and watch it steam off.
Use a wooden spoon to rub at the fond while the port is boiling.
You should “clean” the entire pan so the fond is suspended in the port.
When the volume has reduced by half, add a pat of butter.
Stir the butter in and continue to reduce until the sauce is thick enough to your liking.
Remove from heat and serve with roast.
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