Where’s the Beef? Served with a Savory Relish….


As the More is More Mom®, I’m all about……a more savory and delicious dinner! For your sit down Sunday dinner, or for a weeknight on the fly, there is nothing like a beautiful roast. Why not make it a little more special with a tasty relish? It’s one of those things that makes you go….mmmmmm!

Beef Roast topped with a Roasted Red Pepper and Sun-dried Tomato Relish:

Serves 4-6

1 – 2 ½ lb beef roast (a tri-tip is nice, but not necessary. The relish makes up for a lot of the flavor)

 

2 red bell peppers

3 cloves of garlic

Pinch of salt

1 – 8.5 oz jar of sun-dried tomatoes, drained and chopped

2 Tbsp olive oil (1 for the relish, 1 for the roast)

2 Tbsp capers, drained and chopped

1 tsp grated lemon zest

2 tsp lemon juice

1 tsp toasted fennel seeds, ground

1 tsp sugar

½ cup Italian parsley, chopped

½ cup basil, chopped

Relish:

I love when something can be prepped ahead of time. The relish can be made the day before, adding the final two ingredients when the roast comes out of the oven! If you have any left-over relish it would be fantastic on fish or chicken another night, making every meal more special….

Pre-heat broiler

Line a rimmed baking sheet with aluminum foil

Place the 2 red bell peppers on the baking sheet

Broil for approximately 20 minutes, rotating the peppers until the skin is slightly blackened

Remove from the heat and place in a bowl, tightly covered, allowing to stand for 20 minutes

Peel away the skin, remove the seeds and chop

With a mortar and pestle, mince;

3 cloves of garlic

Pinch of salt

 

Mash until a paste if formed

In a bowl, combine;

 

Chopped pepper

Garlic paste

Sun-dried tomatoes

1 Tbsp olive oil

Capers

Lemon zest

Lemon juice

Ground fennel seeds

Sugar

Salt and pepper

 

Put aside until ready to use, or refrigerate over night

Pre-heat oven to 425°

Season roast with salt and pepper

 

In an oven proof skillet, heat 1 Tbsp oil over medium-high heat

Sear beef, for approximately 4 minutes, until underside is nicely browned

With tongs, flip over

Place skillet in oven

Roast until an instant read thermometer registers 125° for medium rare

A 2” thick roast may take approximately 20 minutes to cook

A thicker roast will take a little longer

Remove roast from skillet and place on a cutting board, resting uncovered for 15 minutes

Meanwhile, in a hot skillet, add relish

Stir, scraping up any brown bits

Add;

Parsley

Basil

Stir until well blended

Slice beef and top with relish

Garlic Roasted Potatoes:

This is one of my family’s favorite side dishes. It makes enough for a crowd, or leftovers for another night.

 

5 lb bag of potatoes, I like New Potatoes, but use what you have

Big handful of garlic cloves, minced (we like garlic so I might use 14, but do what you like)

Olive oil

Pre-heat oven to 350°

Scrub potatoes; chop into cubes, leaving the skin on

Spray a roasting pan with non-stick spray

Add potatoes

Press garlic and distribute evenly over the potatoes

Drizzle with olive oil

Toss until well blended

If you so desire, you can sprinkle on a little coarse sea salt

Roast for 45-60 minutes for mouthwatering goodness!

 

Plate and serve with your favorite vegetable or a slice of hearty bread

 

More family dinners, more mouthwatering relish, more garlic-y potatoes!

 

Beef Roast Topped With Roasted Red Pepper and Sun-Dried Tomato Relish

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Filed under Entertaining, More is More Mom, Recipes

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