Roast Beef with Dried Cranberry Persillade
30 MIN
1 H

Roast Beef with Dried Cranberry Persillade



  • 1/2 cup (125 ml) dried cranberries
  • 1/2 cup (125 ml) flat-leaf parsley
  • 1/2 cup (125 ml) breadcrumbs
  • 3 cloves garlic, peeled


  • 1 boneless rib eye roast (about 1.5 kg/3 lb), untied
  • 2 tablespoons (30 ml) Dijon mustard
  • Salt and pepper



  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.


  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.


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