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.
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.
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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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