Roast Beef with Dried Cranberry Persillade
Roast Beef with Dried Cranberry Persillade
Open in full-screen mode

Roast Beef with Dried Cranberry Persillade

Preparation
30 MIN
Cooking
1 H
Servings
6
Share

Ingredients

PERSILLADE

ROAST

Preparation

PERSILLADE

  1. In a food processor, finely chop the cranberries, parsley, breadcrumbs and garlic.
  2. Scatter 60 ml (1/4 cup) of the persillade on the bottom of a Pyrex baking dish. Microwave on medium power for about 1 minute. Set aside. Place the remaining uncooked persillade on a plate.

ROAST

  1. With the rack in the lowest position, preheat the oven to 190°C (375°F).
  2. Salt and pepper the roast. Brush with mustard, then roll in the uncooked persillade. Place the roast on a rack in a roasting pan. Roast until a meat thermometer inserted in the centre reads 48°C (118°F) for rare, about 1 hour. Allow about 20 minutes for each 454 g (1 lb). Let the roast rest uncovered at room temperature for about 10 minutes before carving.
  3. Finely slice the roast, cutting across the grain. Serve with Cranberried Demi-Glace Sauce (see recipe, page 60), Puréed Parsnips (see recipe, page 60) and Zucchini Ribbons (see recipe, page 56). Sprinkle the sliced meat with the cooked persillade.

Note

Can be made a day ahead. Cook just before serving.

Good with...

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum