Perfecting Roast Beef

Look at this perfect medium-rare roast beef -  from a recipe in Bon Appetit June edition.

It starts with the right piece of meat. The recipe called for a top sirloin or strip loin roast. My butcher recommended the strip loin roast, and gave me the right sized freshly cut piece.

Windsor Quality Meats

4110 Main Street

Vancouver, BC

604-872-5635

Then it was easy - season with salt (I used Murrary river sea salt flakes) and pepper. 

Heat 1 Tbs olive oil in a roasting pan, brown roast on each of the four sides (2 minutes per side), then roast in a 425 oven for 40 minutes.

Perfection!

The same issue of Bon Appetit had a Spinach Gunge recipe to use instead of creamed spinach.

A mixture of spinach wilted in butter, then blended (via an immersion blender) with 1.5 cups parmesan cheese, 1/4 cup creme fraiche, salt, pepper and 1 tsp dijon mustard.

Like gunge, it was gooey and runny, but definitely not slimy; worth the try.