Louisiana Roast Beef
Source of Recipe
"Paul Prudhomme's Louisiana Kitchen"
List of Ingredients
1/4 c Onions, chopped very fine
1/4 c bell peppers, chopped fine
1 tsp salt
3/4 tsp black pepper
1/2 tsp dry mustard
4 lb boneless sirloin roast
1/4 c celery, chopped very fine
2 tbsp unsalted butter
1 tsp white pepper
1 tsp minced garlic
1/2 tsp ground cayenneRecipe
In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140 F. Serve immediately topped with some of the pan drippings if you like.
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