Herb Encrusted Roast Beef with a Port Reduction

Now, I know I've done this recipe before but that was with fillets because my oven was broken at the time. This time I'm using a REAL roast! :)

You want to use a 5 lb. boneless strip loin roast or a 5 - 6 lb. top sirloin roast with cap removed, and trimmed if necessary. Take the roast out and let it warm up to room temp... about 30 mins. Then season the whole roast with salt and pepper.

Preheat the oven to 400°F

Next, put a pan large enough to accommodate the roast on over medium-high heat and add the oil. When the oil is heated, add the roast.


You will be searing the roast all over (including the sides) for about 2 -4 minutes each. You may have to hold the meat with tongs while you sear off the sides; it tends to not want to stand by itself. (do not wash the pan when you're done searing the roast! we're saving it for later!)


Now, take the roast from the pan and put it on roasting rack in a roasting pan or heavy-duty rimmed baking sheet, lined with foil for easier cleanup. Leave the roast alone at the point because we've got to make that awesome herb crust!


The crust is super easy! Take a medium-sized bowl and combine the breadcrumbs, garlic, shallots, thyme, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle 4 tablespoons of butter over it and combine.


You can't be afraid to use your hands for this next step and if you are...I guess you could use a brush or something. It's time to cover the roast in the mustard. I like to use a Dijon Horseradish Mustard, Heinz™ makes one as does Emeril. Now the recipe calls for "1/3 cup Dijon mustard", but i just use enough to cover the roast well...so you can just use your judgment. Also, if you don't like horseradish, feel free to use any of your favorite Dijon mustards.


Once the roast is covered with mustard don't bother washing your hands because we've got to get that breadcrumb mixture on it. Begin pressing the mixture all over the roast into the mustard. Don't worry if some falls off around the roast, it never all sticks!


We ready for the oven! Stick our little roast on in there and let him cook for about an hour. If the top starts to brown too much, just tent some foil over it. :)

AND NOW..... THE REDUCTION! oh man this is my most favorite part of this recipe.

Ok so you know that pan we seared the roast in? The one I told you not to wash? Well now is the time for it to be put to work!

Put the pan over medium-high heat and warm up the pan. Add 2 cups of port. Don't go sticking your head over the pan trying to smell everything in there because the port is steaming off and will damn near kill you if you inhale the fumes. Trust me - its extremely unpleasant!


While the port is bubbling, use a wooden spoon to clean up the bottom of the pan, loosening up all those little yummy bits of roast. Once the "fond" is released from the bottom of the pan and is mixing nice with the port, go ahead and add 2 tablespoons of butter and continue reducing until its about 3/4 as much as we started with.


If you've made the reduction before the roast has finished in the oven, don't fret my pet. I normally transfer it to a Pyrex™ measuring cup and just let it sit on the stove. It doesn't really separate and can easily be reheated if necessary.

My roast, as far as you know, finished up just as I was done making the reduction though. /wink

So remove roast from oven and let little dude rest for 10-20 minutes before carving him across the grain, into 1/2 inch thick slices.

I was super busy around the time the roast came out (seriously! i was!) and didn't get a very good "end product" photo... but you get the idea!


This is probably my signature dish and people are always so impressed when you tell them what you're fixing. Little do they know, its so ridiculously easy! Enjoy!!

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Herb Encrusted Roast Beef with a Port Reduction

Ingredients:
1 5-pound boneless strip loin roast or 5- to 6-pound top sirloin roast
kosher salt
fresh ground pepper
2 tbsp vegetable oil
1 cup 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.

Heat oil in large pan over medium-high heat.

When oil is hot, sear 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 breadcrumbs, 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

Press breadcrumb mixture all over the roast into the mustard.

Roast the beef 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

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 so the fond is suspended in the port.

Stir the butter in and continue to reduce.

Remove from heat and serve with roast.