Roast Beef with Dried Cranberry Persillade
Preparation
30 MIN
Cooking
1 H
Servings
6

Roast Beef with Dried Cranberry Persillade

Ingredients

    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

    ROAST

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

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.