Rosemary-Pepper Roast Beef with Butter Potatoes
Start to finish: 2 hours 15 minutes (15 minutes active)
2lb new or other small potatoes
1/4 cup (1/2 stick) butter, melted
2tbsp black or mixed peppercorns
1tbs kosher salt
1/4 cup fresh rosemary leaves
1/4 cup olive oil
4-5lb top sirloin roast (also called top butt or spoon roast), trimmed and tied
1/2 cup white wine
1tbsp lemon juice
1. Heat the oven to 4008F.
2. In a 9x14" metal (stovetop-safe) roasting pan, combine the potatoes and melted butter. Toss to coat, then arrange in a single layer. Set aside.
3. In a mini food processor or blender, combine the peppercorns, salt and rosemary. Process until well chopped, but not pureed.
4. Transfer to a small bowl and stir in the olive oil. Slather the mixture thickly over the entire roast. Set the roast over the potatoes, then cover with foil and roast for 20 minutes. Remove the foil and continue roasting for another 45 minutes. Reduce the oven to 3508F and roast for another 45 minutes, or until the meat reaches 1208F at the centre.
5. Use tongs to transfer the roast to a serving platter. Cover with foil, then with several kitchen towels to stay warm.
6. Set the roasting pan with the potatoes over 1 or two burners on medium heat on the stovetop. Add the wine and cook, stirring gently, until any browned bits from the bottom of the pan are released and the sauce thickens - about 3 minutes.
7. Stir in the lemon juice. Slice the roast thinly, then serve with the potatoes. Spoon the pan sauce over the potatoes.
Nutrition information per serving: 440 calories; 170 calories from fat (39 per cent of total calories); 19 g fat (7g saturated; 0.5g trans fats); 150mg cholesterol; 720mg sodium; 17g carbohydrate; 2g fibre; 1 g sugar; 49g protein.
- J.M. Hirsch, AP food editor