Boost the flavor of roast beef by adding an anchovy rub.
An affordable cut likebeef sirloin tipgets all dressed up with a generous rosemary and black pepper rub.
Recipe developer Anna Last shares her go-toroast beef recipe.
Credit: Jennifer Davick
Her mouthwatering rosemary-rubbedroastwill be the centerpiece of any meal.
Even anchovy haters will love thisI promise, Anna says.
Look for anchovies packed in oil in the condiment aisle.
For more anchovy flavor, double the ingredients for the paste, and thickly coat the roast.
If you want to skip the anchovies, a store-bought blackolive tapenadeprovides a similar flavor to Annas paste.
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Ingredients
1sprigfresh rosemary
1(2-oz.
Place rosemary leaves, anchovies, garlic, and black pepper on a cutting board.
Transfer to a small bowl.
Stir in vinegar and enough olive oil to make a spreadable paste.
Prep Beef
Trim most of the fat from the roast; score any fat that remains.
Rub anchovy paste over beef.
Tuck edges of the roast under and tie with kitchen string.
Cover and chill at least 1 hour.
Roast
Preheat oven to 500F.
Place the roast on a rack in a shallow roasting pan.
Insert a oven-going meat thermometer into center of roast.
Roast, uncovered, for 15 minutes; reduce temperature to 350F.
Roast for 45 to 60 minutes more or until the thermometer registers 135F for medium-rare.
Remove roast from oven.
Cover with foil; let stand 15 minutes.
(The temperature of meat will rise to 145F after standing).
Top with fresh rosemary leaves.
2,000 calories a day is used for general nutrition advice.
