This Herb-Crusted Roast Beef is a showstopper recipe that's perfect for impressing guests or treating yourself to a special dinner. The fresh herbs and spices create a flavorful crust that elevates the tender beef to a whole new level. It's the kind of dish that transforms a regular meal into something memorable.
Beef top sirloin roast: This cut is flavorful and tender, ideal for roasting. The key is to cook it to the right temperature for the perfect texture.
Olive oil: Helps the herbs and spices adhere to the meat while adding moisture to the roast.
Kosher salt and black pepper: Essential for seasoning, these enhance the flavor without overpowering the herbs.
Fresh rosemary and thyme: These herbs provide a fresh, aromatic crust that complements the rich beef.
Garlic powder and onion powder: They add depth and complexity to the seasoning mix.
Beef broth: Used for basting, it keeps the roast moist and infuses additional flavor.
Dijon mustard: It adds a tangy bite that pairs beautifully with the rich beef.
This roast pairs beautifully with creamy mashed potatoes and roasted vegetables like carrots and Brussels sprouts. You could also serve it with a fresh, crisp salad to balance the richness of the beef.
First things first, preheat your oven to 375°F (190°C). This ensures that when you're ready, the oven is too. While the oven warms up, pat your beef dry with paper towels. A dry surface helps the oil and seasonings stick better.
Next, rub the beef with olive oil. In a small bowl, combine salt, pepper, rosemary, thyme, garlic powder, and onion powder. Mix them well, then rub this herb mixture all over the beef. Really press it in, making sure the meat is well-coated.
Place the seasoned beef in a roasting pan. Now, insert a meat thermometer into the thickest part of the roast. This is crucial for monitoring the doneness without having to guess.
Roast the beef in the oven for about 60-75 minutes. You're aiming for an internal temperature of 135°F (57°C) for medium-rare. Once it hits the mark, remove the roast from the oven. Tent it with foil and let it rest for about 15 minutes. This resting period allows the juices to redistribute throughout the meat.
Finally, slice the beef against the grain for the tenderest cuts. Serve it up with a side of Dijon mustard to add a bit of zing.
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