Roast Beef With Spicy Parsley Tomato Sauce
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
33
Spice
49
Sweetness
48
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Olive Oil3 tsp
Kosher Salt1.5 cups
Parsley (fresh flat-leaf)1 tsps
Red Pepper Flake2 tbsps
Red Wine Vinegar1 cup
Extra-Virgin Olive OilDirections:
1
To make the beef roast, preheat the oven to 375 degrees F
2
Season the beef with salt and pepper
3
Season the tomatoes with salt, pepper, and herbs de Provence
4
Place a medium, heavy roasting pan or Dutch oven over high heat
5
Heat the olive oil
6
Sear the beef over high heat on all sides
7
Turn off heat
8
Place the seasoned tomatoes around the seared beef and place the pan in the oven
9
Roast until a meat thermometer reads 130 degrees F
10
For medium rare, 135 for medium, about 30 to 40 minutes
11
Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes
12
The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast
13
To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped
14
Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed
15
Add the olive oil in a steady stream with the machine running
16
To serve, slice the roast and place on a serving platter
17
Drizzle a little sauce over the meat
18
Serve the remaining sauce in a small bowl alongside