Roast Beef with Spicy Parsley Tomato Sauce
Filed under
Beef
Recipe courtesy Giada De Laurentiis.
Ingredients
- 1 Beef roast, 2 to 2 1/2-pound sirloin tip or chuck roast
- 3 tbsp Olive oil
- 4 Roma tomato, cut in half
- 2 tsp Herbes de Provence
- Kosher salt
- Black pepper, freshly ground
- 1 1/2 cup Parsley, fresh flat-leaf, for the sauce
- 2 clove Garlic, for the sauce
- 1/2 tsp Red pepper flakes, for the sauce
- 3/4 tsp Kosher salt, for the sauce
- 3/4 tsp Black pepper, freshly ground, for the sauce
- 2 tbsp Red wine vinegar, for the sauce
- 1/2 cup Olive oil, extra-virgin, for the sauce
Directions
- Preheat the oven to 375 degrees F. Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbes de Provence.
- Heat the olive oil in a medium heavy roasting pan or Dutch oven over high heat. Sear the beef on all sides. Turn off the heat, place the tomatoes around the beef and put the pan in the oven.
- Roast until a meat thermometer reads 130 degrees F for medium-rare (135 for medium), about 30 to 40 minutes. Tent loosely with foil and rest 10 to 15 minutes; the temperature will rise about 5 degrees more.
- For the sauce: pulse the parsley and garlic in a food processor until finely chopped. Add the red pepper flakes, salt, vinegar and the roasted tomatoes from the beef pan and process until pureed. With the machine running, add the olive oil in a steady stream.
- Slice the roast onto a platter, drizzle with a little sauce, and serve the rest alongside.