Name: Herbed Roast Beef
Total time: 6 h 20 min
Ingredients: 1/3 cup finely chopped fresh parsley; 2 tablespoons minced fresh thyme; 1 shallot, minced; 1 tablespoon Dijon mustard; 2 tablespoons olive oil; 4 tablespoons unsalted butter, softened; 1 (4-pound) top sirloin roast, fat trimmed to 1/4 inch thick; 1 tablespoon salt; 1 tablespoon pepper

Why This Recipe Works

A luxurious, crunchy bread-crumb crust is great for a tenderloin, but it fell apart when we tried to slice our Herbed Roast Beef thin. Instead of a crust, we developed an herb mustard spread and discovered a way to incorporate it directly into the roast. As the herb butter lay on the resting roast, it mingled with the natural juices of the meat and created a simple sauce without the need to dirty another pan.

Before You Begin

For even deeper seasoning, refrigerate the roast overnight after filling it with the herb mixture in step 2.

Instructions

PREP HERBS Combine parsley, thyme, and shallot in bowl. Transfer 2 tablespoons herb mixture to another bowl and stir in mustard and 1 tablespoon oil until combined. Add butter to remaining herb mixture and mash with fork until combined.

PREP BEEF Butterfly roast and rub inside and out with salt and pepper. Spread herb-mustard mixture over interior of meat and tie securely with kitchen twine at 1-inch intervals. Refrigerate at least 1 hour or up to 24 hours.

BROWN AND ROAST Adjust oven rack to middle position and heat oven to 275 degrees. Pat roast dry with paper towels. Heat remaining oil in large skillet over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes, then arrange on V-rack set inside roasting pan. Transfer to oven and roast until meat registers 125 degrees (for medium-rare), 1 1/2 to 2 hours.

BUTTER AND REST Transfer roast to carving board, spread with herb-butter mixture, tent with foil, and let rest 20 minutes. Remove kitchen twine. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve.