ROSEMARY AND GARLIC ROAST BEEF
ROSEMARY AND GARLIC ROAST BEEF
The
holiday season is in full swing. Before you know it, your kitchen will be
pumping out glorious platters of food and your dining room will be bustling
with friends and family from near and far.
A
great dish to serve at your holiday party is this Rosemary and Garlic Roast
Beef. Tim and I had it for Thanksgiving since we had the turkey I made for
the blog a few days before T-day and I know we’ll be having turkey for
Christmas. So it was a great way to spice things up a bit.
INGREDIENTS
- 3lbs boneless Rib Eye roast
- 1/4 cup chopped Fresh rosemary, or other favorite herbs
- 1/4 cup chopped garlic (about 20 cloves)
- Salt and freshly ground pepper to taste
- 4 tablespoons olive oil, divided
- 4 tablespoons butter, divided
- 4 cups of a variety of Mushrooms, sliced to about the same size
- 1 cup of stock
INSTRUCTIONS
- Preheat oven to 350F.
- Tie the roast and season generously with salt and pepper.
- Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine. Reserve.
- In a cast iron skillet, over medium heat, heat 2 tablespoons of olive oil and, once smoking hot, sear all sides of the meat.
- Remove skillet from heat. Brush the herb-garlic mixture all over the roast.
- full instruction click here
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