Servings: 8 to 10
This roast is perfect for the holidays, since it uses a brilliant “reverse-sear” method: roast the beef in a low oven first, then sear it on the oven or stovetop for a browned, deeply flavored crust. In between, you can focus on the rest of the meal. A salt-and-pepper coating amps up the savory qualities of the beef but won’t overshadow the buttery béarnaise sauce.
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Make Ahead Tips
The beef can be roasted and then sit at room temperature, tented with foil, for up to 2 hours before the final sear.
This is one of my Family's favorite dishes for the holidays! It is extremely easy to make and it's an impressive dish. I don't make the Bearnaise sauce, as I personally don't like it. I serve it with cool horseradish sauce and balsamic caramelized onions.
Excellent recipe! I made this the night before I was to be away for a couple of days. My husband thought it was the best roast beef ever. I did not make the sauce. But the roast beef was excellent for sandwiches with roasted red peppers, pickle and onion.
I made this last year for a holiday dinner with friends. it was a great hit and looked just like the picture in the magazine.
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