Roast Beef Crusted with Rosemary Garlic and Spicy Dijon
Sunday was a super mellow day. A few friends and I went for brunch to the Yaletown Brewpub. I didn’t realize beers and pizza were on special, $4.5 beer and & $9 pizzas!! Needless to say we had three fantastic darker ales and a pizza each!!
After we crushed our beer and pizza we were craving some kind of dude style dinner…. We agreed on roast beef, mashed potatoes, and a redonculous beef demi glace that would be to die for!!! Luckily I had some good beef demi glace leftover form an event the night before. If you don’t have demi glace kicking around the, you can sub a good gravy, or check out a specialty grocery store or butcher. Or grease the wheels at a local restaurant with it on their menu.
I picked up a fairly cheep cut of beef, trussed and ready to go, 2lb white cabbage and 4 large russet potatoes. I figured these would make something great!!
We got home and I headed straight to put some music on…. Don’t judge me… I’m totally in love with Taylor Swift’s new album. ITS SOOOO GOOOOOD. Pretty sure it’s also the soundtrack to my life at the moment. So anyways I start by blasting “Blank Space”, and prep my cabbage. I started by removing the core and slicing it into strips for sautéing. I melted a few tbs of bacon fat and oil in a heavy bottom pan and waited till it shimmered. I added the cabbage and sautéed with 3 tbs soy sauce and ¼ cup fish sauce. I continued to cook them for about 3 repeats of “Blank Space”, about 8 mins. While that little bit of awesomeness was happening I managed to get my potatoes prepped and got my sauce on the heat. Potatoes are super basic; peeled, boiled, mashed and mixed with buttermilk, chives and butter, simple simple.
I know “Places” came on next, LOVE IT!! I seared the roast in a heavy cast iron pan on all sides. I set it aside to cool slightly. While that cooled I chopped up some rosemary, and a few cloves of garlic. I mixed that with some hot mustard. This Mustard is the best hot mustard I have ever had. I don’t know what it’s called so I put a picture of it for you to go by. My dad found it for me in a European deli somewhere. If you can find some definitely pick up a jar. Be carful though because its really, really spicy!! – I smothered the mustard mix allover the seared roast and popped it into a 350F oven.
Once the beef was in the oven it was time to get the potatoes boiling. The potatoes will take about 15 mins. from start to finish. I cooked the roast for 8-10 minutes, which kept it nice and rare. I always want to give beef time to rest before I slice it. It lets the juice settle and stops it from running all over your plate.
That’s it. By now everything should be finished and out of the oven ready to slice and devour!!
1 -1kg beef roast (I used top round)
3 -tbs hot mustard
2- sprigs rosemary – minced
4 -cloves garlic – minced
salt and pepper
4- large russet potatoes – peeled, cut into chunks
3 -tbs chives – sliced
salt and pepper
1 – 2 lb white cabbage – core removed and sliced
3 -tbs soy sauce
¼ cup fish sauce
1 -cup white wine
2 -tbs bacon fat
2 -tbs oil
1-tbs sherry vinegar