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Yield: Serves 4
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| The French word rosbif has, of course, come from the English. It simply means "roast beef," which the French eat rare and very tender. About thirty years ago, before such revolutionary chefs as Michel Guerard brought a breath of fresh air to French cuisine, the traditional meal cooked for guests of middle-class people was rosbif served with green beans - no doubt excellent, but lacking in variety! In this recipe, the pepper crust yields a delightful aroma and adds wonderful flavor to the meat. |
RECIPE INGREDIENTS
| 1 3/4 pounds tenderloin (rump roast), about 2 1/4 inches in diameter, tied with string |
| 1 teaspoon black peppercorns |
| 1 teaspoon white peppercorns |
| 1 teaspoon green peppercorns in brine |
| 1 teaspoon coarse sea salt |
| 1 teaspoon dried thyme leaves |
| 1/2 teaspoon peanut oil |
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Other necessary recipes:
Mashed Potatoes
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DIRECTIONS
Allow the meat to stand at room temperature for 1 hour before you cook it. Preheat the oven to 475 degrees F. Place a cast-iron or porcelain baking dish or roasting pan large enough for the roast in the oven to preheat.
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Combine the 3 types of peppercorns with the coarse salt in a mortar. Grind together, and add the thyme; mix well. Pat the roast dry and brush it with the oil. Season evenly with the ground herbs and spices.
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Place a rack in the baking dish so that the meat will be exposed to heat on all sides. Place the meat o n the rack and cook for 30 minutes. Turn off the oven and let the roast rest in the oven for another 10 minutes without opening the oven door.
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TO SERVE:
Slice the roast 1/2 inch thick, the slices will be cooked pink throughout. Arrange on a warm plate and serve with Mashed Potatoes garnished with thyme.
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NOTE:
This roast is also delicious served cold. Remove it from the oven after the 10 minutes of resting time and let it cool on a rack so that the meat is not bathed in its own juices - however little there may be. Serve in very thin slices, with salad, fresh onions and olives.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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