Monday, November 16, 2009

Beef Roast with Spicy Tomato Sauce

This recipe is from Giada and a great take on an otherwise plain roast.

2 lb. sirloin tip or chuck roast
Salt and Pepper
4 Roma tomatoes, halved lengthwise
2 t. herbes de Provence (I don't have this I use one t. each basil and thyme and parsley. If you're using fresh parsley then it calls for 1.5 cups)
3 T. olive oil
2 garlic cloves
1/2 t red pepper flakes
2 T. red wine vinegar
1/2 cup extra virgin olive oil

Preheat oven to 375º
Season the beef with salt and pepper. Season the tomatoes with salt, pepper and herbes de Provence.
Heat the olive oil in a medium roasting pan on high heat. Sear the beef on all sides until browned. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until meat thermometer inserted in the center of the beef reads 130º. Remove from oven and let rest for 10 mintues.
While the meat rests, place the parsley, garlic, red pepper flakes, a pinch of salt, red wine vinegar, roasted tomatoes and juices from the roasting pan into the food processor and blend until smooth. Add in a bit of olive oil if needed for desired consistency.
To serve: slice the roast and drizzle sauce over top.

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