I am sorry that it has been so long! Time in my kitchen has been very limited lately... something I need to work on. I started a new job, and have gone from working 3 - 12hr. days per week, to 5 - 8hr. days per week, and I am learning how to adjust. Unfortunately, the name of the game this week has been convenience and, needless to say, cooking yummy, blog-worthy meals has not happened. But... its Sunday night.
Growing up, my family tried to make sure that whenever possible, we got together on Sunday night for dinner. I remember going to my aunt's or grandmother's house and spending the evening enjoying great dinner, playing games and catching up with my mom, aunt and grandmother. I do not live near enough to them to keep the exact same tradition going, but I still try to have Sunday dinner. Sometimes its just me and my husband, sometimes its the two of us and my in-laws. Tonight, I was in charge of dinner, and my mother-in-law brought dessert.
Roast Beef, Homemade Mashed Potatoes, Oven-Roasted Asparagus and Chocolate Pie (yum!)
I searched through some roast beef recipes and decided to try a Giada Di Laurentiis recipe:
For the Beef:
1 2-2½ lb. sirloin tip or chuck beef roast
3 tbsp. olive oil
4 Roma tomatoes, cut in half
2 tsp. Herbs de Provence
Kosher salt and freshly ground black pepper
For the Sauce:
1½ cups fresh flat-leaf parsley (about one bunch)
2 garlic cloves
½ tsp. red pepper flakes
¾ tsp. kosher salt
¾ tsp. freshly ground black pepper (I used 1/2 tsp.)
2 tbsp. red wine vinegar
½ cup extra-virgin olive oil (I did not use all of the oil, but added it to taste)
To make the beef, preheat the oven to 375 degrees. Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence. Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place pan in oven. Roast until a meat thermometer reads 130 degrees for med. rare, 135 for medium, about 30-40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10-15 minutes.
To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
We all really enjoyed it. I used a 2.2 lb roast, and it was plenty for the four of us, plus we have leftovers for lunch tomorrow.
I hope that everyone is enjoying their Sunday nights. I will do my best to cook and share this week!
You can find the original beef recipe here on foodnetwork.com.