Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

Perfect Roast Beef 
(Sirloin Tip, etc.)
 
  Good for sirloin tip or similar roast, not chuck, which needs to be roasted differently. 
An unconventional way of roasting, but Cook's Illustrated recommends it.
Cranking up the oven to 500º develops moist, flavorful meat.

Here’s my take on the original recipe: 
Season with salt and pepper.  
Brown well in oil in an oven proof pan.
Put in preheated 250 degree oven. 
Roast until temperature reaches 110 degrees: this will take 45-60 minutes for a 3-4 pound roast. With the roast still in the oven, increase heat to 500º and cook until internal temperature reaches 120º for rare, 125º for medium rare or 130º degrees for medium. This will take up to 20 minutes.
Let rest in pan, covered with foil, about 15 minutes.
Serve with pan juices.

Tips from Rita’s kitchen:
            Put several slivers of garlic in the meat
            Add a little dry red wine or beef broth.
            Love that lovage! It looks just like a thin stalk of celery and is a great salt substitute and
               helps soothe a sore throat.

More recipes, etc. on Rita's web site: www.abouteating.com

 
 

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