Bon Appetit’s Slow Roast Beef w/ 1915 Farm Strip Loin Roast

Bon Appetit’s Slow Roast Beef

Featured by Lauren Scott w/ the Houston Dinner Club - Learn more about Lauren and her content at the links below! 

Bon Appetit published this recipe in December 2018, advertising it as a low-key yet extravagant meal which can be served with cornichons, Hawaiian rolls, and a horse- radish cream sauce, linked here! If you and your crew want to be casual and make your own sandwiches, more power to you, but this recipe is just as fit for a formal meal as it is for a casual gathering. To execute this recipe to perfection, I would highlyrecommend using an internal meat thermometer to monitor the temperature.


Do ahead: The roast in this recipe can be roasted and browned up to 3 days ahead of time. Cover and chill. Let sit at room temperature 1-2 hours before serving. Serves 8-10 people


1 4-5 lb 1915 Farm Strip Loin Roast, untied
Salt and pepper
6 garlic cloves
3 tbsp. rosemary, finely chopped
5 tbsp. extra-virgin olive oil, divided
Horseradish Cream Sauce
½ c. plain whole-milk Greek yogurt
½ c. sour cream
2 tbsp. prepared horseradish
½ tsp. lemon zest
Warm rolls and cornichons, for serving


1. Lightly score fat cap, spacing cuts about 3/4 inch apart, with a sharp knife, being careful not to slice into the flesh. Season roast generously on all sides with salt and pepper. Mix garlic, rosemary, and 3 Tbsp. oil in a small bowl and rub all
over roast. Loosely cover with plastic wrap and chill at least 12 hours and up to
2 days.


2. Preheat oven to 200°. Place roast on a wire rack set inside a large rimmed
baking sheet. Roast until an instant-read thermometer inserted into the
thickest part of meat registers 118°–120° for medium-rare, about 2½ to 3
hours, depending on size. Let rest 1 hour (internal temperature will continue
to climb to 125°–130°).


3. Mix together yogurt, sour cream, horseradish, and lemon zest in a small bowl.
Season with salt, to taste.


4. Heat remaining 2 tbsp. oil in a large skillet over medium heat. Cook roast
until just browned, about 2 minutes per side. Transfer to a cutting board and
thinly slice.


5. Serve with horseradish sauce, rolls, and cornichons, if desired.
Pair this with a bold red, such as a beautiful William Chris Enchanté red blend.

If you like food in Houston, you will like the Dinner Club. Monthly gatherings at different Houston eateries, plus a bit of everything in between.

http://houstondinnerclub.com/

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