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Instructions |
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Place garlic & thyme in small saucepan; add enough water to just cover garlic. Bring to a simmer. Reduce heat to low; cook 10 minutes or until garlic is soft. Remove thyme; remove leaves from stems, reserving leaves. Place garlic in mortar or small dish, reserving cooking water. Add peppercorns and reserved thyme leaves. With pestle mash mixtrue with 1 tbsp of the reservedcooking water until of paste consistency.
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Dry roast with paper towels. Spread paste lightly over all sides of roast; place in shallow pan. Refrigerate, uncovered 4 hours or overnight. Remove from refrigerator 30 min before cooking. Heat oven to 450 degrees. Place roast, fatside up on rack in roasting pan. Sprinkle with salt; drizzle with oil.
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Bake 15 min. Reduce oven temp to 300 degrees(do not open door) Bake an additional 1 hour 10 min or until internal temp reads 130 for medium rare. Cover loosely with foil. let stand 20 min
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Meanwhile, remove drippings from roasting pan. Add broth; bring to a boil over medium high heat, stirring to scrape up any browned buts from bottom of pan. Add any accumulated juices from beef. Simmer 2-3 min. Slice roast 1/4 in thick. Serve with pan juices.
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Suggestions |
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Works best if you prepare meat the night before you cook it.
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Originally Submitted
11/17/2008
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