The name says it all; this beef is flavored with fresh herbs and ingredients that make this roast recipe simply the best.
- 1/3 cup finely chopped fresh parsley
- 2 tablespoons minced fresh thyme
- 1 shallot, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 1 (4 lbs) beef roast, fat trimmed
- 1 tablespoon salt
- 1 tablespoon pepper
- Combine the chopped parsley, thyme and shallot in a bowl. Scoop out two tablespoons of the herb mixture and transfer them to another bowl; adding the mustard and 1 tablespoon of olive oil. Stir to combine. Add the softened butter to the first bowl of herbs and stir with a fork to combine.
- Combine the salt and pepper in a small bowl. Following the photos above, slice horizontally through the roast to butterfly it. Sprinkle about half the salt and pepper inside. Spread the herb mustard mix on one interior side of the meat. ‘Close’ the meat, and tie tightly with kitchen twine. Sprinkle the rest of the salt and pepper all over the top, bottom and sides of the roast, rubbing it in a bit if necessary. Cover and refrigerate overnight.
- Move an oven rack to the middle position and set your oven to heat to 275 degrees F. Set a large skillet over medium high heat and add the remaining oil. Remove the roast from the fridge and pat dry with paper towels. When the oil is just to smoking, place the roast in the skillet and brown well on all sides, using kitchen tongs to rotate the roast. Then place the roast in a V-rack set in a roasting pan, and roast in the oven for 1 and 1/2 hours (for medium-rare) or 2 hours for medium.
- Transfer the roast to a cutting/carving board, spread the herb butter mixture on top, cover with foil and let it rest for about 20 minutes. Remove the kitchen twine and slice roast crosswise with the grain into thin slices (1/4 inch) and serve.
- Prep Time: 24 hours
- Cook Time: 2 hours
- Category: Entree
- Cuisine: American