There’s no holiday tradition quite like a Christmas roast beef dinner. Looking for a fresh way to serve it? This recipe is just what you need. Whether you prefer a straightforward, no-fuss roast or a more elegant centerpiece with a delicious twist, this dish is sure to impress. The juicy, tender results will have the whole family praising your cooking (and coming back for more), making your holiday meal unforgettable.
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 the leaves from the rosemary sprig. On a cutting board, combine the rosemary leaves, anchovies, garlic, and black pepper. Roughly chop the mixture, then use the flat side of your knife to scrape across the ingredients in both directions until it forms a smooth paste. Transfer to a small bowl. Stir in the vinegar and enough olive oil to achieve a spreadable consistency. Set aside.
- Trim most of the fat from the roast, leaving a thin layer. Score any remaining fat. Rub the anchovy paste evenly over the beef. Tuck the ends of the roast under and tie it with kitchen string. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 500°F. Place the roast on a rack in a shallow roasting pan. Insert an oven-safe meat thermometer into the center of the roast. Roast, uncovered, for 15 minutes, then reduce the temperature to 350°F. Continue roasting for 45 to 60 minutes or until the thermometer reads 135°F for medium-rare.
- Remove the roast from the oven, cover it with foil, and let it rest for 15 minutes. (The internal temperature will rise to 145°F while it rests.) Top with fresh rosemary leaves before serving.
TIPS
For a variation, try substituting 1/4 cup of store-bought black olive tapenade in place of the anchovy paste.
