I’m not big on fancy food.

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There are to many things in this world that need our special attention & frankly I don’t believe food should be one of them. If recipes are so out of the ordinary, so fussy, it’s not worth my time.

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My favorite things to cook probably have less than 10 ingredients in them. I’m a firm believer that if you start with good quality ingredients, you don’t need to add too much to them to make them shine.

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This recipe…well it’s a special one. This recipe looks as though it is one of those fancy-pants recipes that I just told you I try to avoid; but no my friends it’s super simple. Serve this with some toasted orzo & sauteed zucchini and you’ve got yourself a elegant simple meal with an explosion of flavor…

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Roast Beef with Spicy Parsley Tomato Sauce
recipe from Giada De Laurentiis

Roast Beef:

  • 1 (2 1/2-pound) sirloin tip or chuck beef roast
  • 3 T olive oil
  • 4 Roma tomatoes, cut in 1/2
  • 2 t herbs de Provence
  • Kosher salt and black pepper

Spicy Parsley Tomato Sauce:

  • 1 1/2 cups fresh flat-leaf parsley
  • 2 garlic cloves
  • 1/2 t red pepper flakes
  • 3/4 t kosher salt
  • 3/4 t black pepper
  • 2 T red wine vinegar
  • 1/2 cup extra-virgin olive oil

To make the beef roast, preheat the oven to 375 degrees F. Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence. Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.

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To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.

Images: sammyw

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