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07:43
Executive Republic
culled from:http://americanfood.about.com
2. In a small bowl, sprinkle the garlic with the salt and mash to a paste with the blade of a knife. Add the pepper, thyme, and tarragon. Mash until blended. Rub the mixture evenly over the entire roast.
3. Place the roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer so the bulb is in the thickest part, not touching the fat.
4. Roast uncovered for 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium. Remove the meat from the oven when the meat thermometer registers 145°F for medium-rare or 160°F for medium.
5. Transfer the roast to carving board and cover loosely with foil. Let stand for 15 to 20 minutes in a warm place before carving. (The temperature of the roast will continue to rise about 5° to 140°F for rare and 160°F for medium.)
6. Meanwhile, remove the rack from the roasting pan. Drain off the fat. Add the shallots to the pan drippings. Position the pan over one or two burners on the stovetop. Stir over medium heat for 2 to 3 minutes, or until the shallots are softened. Add the broth and cognac and stir until dried meat juices sticking to the pan dissolve. Increase the heat to medium-high and cook at a gentle boil for 2 minutes. In a small bow, combine the cream and mustard. Stir into the sauce and cook until the sauce is thickened and bubbly.
7. Using a large, sharp knife, carve the roast into 1/2-inch-thick slices; add any meat juices to the sauce. Season the sauce with salt and pepper and serve with the roast.
This beautifully marbled cut of beef is perfect for a
special occasion. Cognac, cream, and Dijon mustard whisked into the pan
juices give this simple dish added depth of flavor. Serve with a potato
cheese gratin or creamy mashed potatoes, and buttered broccoli or green
beans.
Ingredients
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon cracked or coarsely ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried tarragon leaves
- 1 boneless beef rib-eye roast (about 5 pounds)
- 1/4 cup finely chopped shallot or white part of scallions
- 1 cup low-sodium beef broth
- 3 tablespoons Cognac or brandy
- 1/4 cup heavy cream
- 2 tablespoons Dijon mustard
- Fresh herbs (optional)
Preparation
1. Preheat the oven to 350°F.2. In a small bowl, sprinkle the garlic with the salt and mash to a paste with the blade of a knife. Add the pepper, thyme, and tarragon. Mash until blended. Rub the mixture evenly over the entire roast.
3. Place the roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer so the bulb is in the thickest part, not touching the fat.
4. Roast uncovered for 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium. Remove the meat from the oven when the meat thermometer registers 145°F for medium-rare or 160°F for medium.
5. Transfer the roast to carving board and cover loosely with foil. Let stand for 15 to 20 minutes in a warm place before carving. (The temperature of the roast will continue to rise about 5° to 140°F for rare and 160°F for medium.)
6. Meanwhile, remove the rack from the roasting pan. Drain off the fat. Add the shallots to the pan drippings. Position the pan over one or two burners on the stovetop. Stir over medium heat for 2 to 3 minutes, or until the shallots are softened. Add the broth and cognac and stir until dried meat juices sticking to the pan dissolve. Increase the heat to medium-high and cook at a gentle boil for 2 minutes. In a small bow, combine the cream and mustard. Stir into the sauce and cook until the sauce is thickened and bubbly.
7. Using a large, sharp knife, carve the roast into 1/2-inch-thick slices; add any meat juices to the sauce. Season the sauce with salt and pepper and serve with the roast.
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