Saturday, February 28, 2009

Coriander-Dusted Roast Beef

From Food & Wine magazine, this recipe is absolutely great for all types of families, be it 2 people or a family of 6. Yes, surprisingly I receive this magazine, and I don't know how I started receiving. I'm not paying for it, so I'm not concerned.

As the magazine suggests, this roast can definitely be used for leftovers. The ideas it suggests are beef stroganoff, ginger-beef salad, or fajitas. It provides directions on ways to prepare those leftovers as well. My taste tester/sous chef just decided to make sandwiches out of those left overs.
Prep: 15 minutes
8 to 10 servings

One 3.75 lb. beef eye of round roast
2 tablespoons EVOO
1 tablespoon whole coriander seeds, coarsely ground
1 teaspoon sweet paprika
Kosher Sat and freshly ground pepper
1.5 tablespoons all purpose flour
2 cups beef stock, preferably homemade

Preheat the oven to 350 degrees. Rub the roast with 1 tablespoon of the olive oil. In a small bowl, combine the ground coriander seeds and paprika with 2 teaspoons of kosher salt and 1 teaspoon of pepper. Rub the spice blend all over the roast.
In a medium roasting pan, heat the remaining 1 tablespoon of olive oil. Add the roast and brown it well on all sides over moderate heat, turning with tongs, about 5 minutes. Turn the roast fat side up. Transfer the pan to the oven and roast the meat for 35 minutes, or until an instant-read thermometer inserted in the thinner end registers 120 degrees for medium-rare meat. Transfer roast to a cutting board and let rest for 20 minutes.
Set the roasting pan on the stove over high heat. Add the flour and cook for 2 minutes, whisking constantly. Add the stock and boil, whisking, until the gravy has thickened, 2 minutes, Season with salt and pepper. Slice the roast 1/4 inch thick and serve with the gravy.
As you can probably tell, I forgot to grind my coriander seeds, so there are little seeds all over our roast. Yea, those things went all over the kitchen, but I chased them down. Regardless, this was still an amazing roast. The gravy tastes really well with it, too. The picture at the top of this post shows the sliced roast with a small serving of gravy on top. This was also another great way for me to use my cast-iron skillet! We highly suggest making this roast. It was very easy to make and great as leftovers.

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