When the NBA went on strike we got to enjoy Steve a little bit more than usual. December was family-time galore and we enjoyed every minute of it. Now that January is upon us not only are we finally getting the feeling of winter, we are remembering the reality of a six day sports television work week. Steve and I pass in the dark. Him, climbing into bed at ungodly hours and me rising out of bed at the opposite end of ungodly hours. We see each other via texts and rushed phone calls between all that goes on in a normal day. The kids and I stumble through dinners of cheese and crackers, pizza, pasta….whatever is easy and it is almost always uninspired. Steve enjoys a couple good dinners out but for the sake of our bank account often he is eating cheap, also uninspired press room food. So…after six days it was time for something good!
Say it with me…Roast Beef. Yup. Juicy, melt in your mouth, meaty goodness. Cause this good face deserves such good food. It’s true.
To be honest, I have never made roast beef before. Ever. And in fact I, rarely eat it. Maybe at a wedding. Never when I go out to eat. But for some reason this is what I wanted to make and Steve sitting, watching me prepare the meal exclaimed “I never eat roast beef?!” In the same huh, why don’t I do that, cause I think like roast beef kind of way I was thinking all day long.
The recipe was an easy one pan meal. Simple, subtle flavors. The smell that fills your house is worth every penny and bit of effort it takes to make this meal. Which isn’t a lot so basically you are robbing roast beef blind. Total prep and cooking time is about an hour and a half. A perfect amount of time to enjoy a little bit of bourbon and a couple fried cheesy rice balls from Trader Joe’s, dipped in marinara sauce.
And when all is said and done you will feel so awesome when you cut into that hunk of meat…I am not talking about Steve…and it looks like this….
Rosemary-garlic roast beef and potatoes with horseradish sauce
From Everyday Food
- 1/4 cup extra-virgin olive oil
- 1/2 cup finely chopped fresh rosemary leaves
- 6 garlic cloves minced
- 1 teaspoon finely grated lemon zest
- coarse salt and pepper
- 1 top round beef roast (3 lbs), trimmed and tied
- 2 lbs small potatoes, halved or quartered if large
- Horseradish Sauce
1. Preheat oven to 400 degrees. In a small bowl, stir together 3 tablespoons oil, rosemary, garlic, and lemon zest; season with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Pat beef dry and add to skillet. Increase to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.
2. Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes,. Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and roast is medium rare, 30-35 minutes. Transfer roast to a cutting board, loosely tent with foil for 10 minutes. Serve with potatoes and horseradish sauce.
In a medium bowl, combine 1 cup plain nonfat Greek yogurt, 1/4 cup chopped fresh chives, 2 tablespoons prepared horseradish, and 1 tablespoon fresh lemon juice; season with coarse salt and ground pepper. YUM!