Chilling the meat overnight and slicing it thinly the next day for sandwiches gives the spice rub more time to flavor the meat. The beef tenderloin variation, with its overnight chill, is a great make-ahead dish for parties; serve on toasted baguette with horseradish sauce and arugula.
Cooking Light MARCH 2014
1. Preheat oven to 475°.
2. Combine the first 7 ingredients; massage mixture evenly onto roast. Place roast in a small roasting pan; bake at 475° for 20 minutes, turning after 10 minutes.
3. Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 30 minutes or until a thermometer registers 120°. Remove roast from oven, and place on a cutting board or work surface. Let rest at room temperature for 30 minutes.
4. Wrap roast in parchment paper, then in plastic wrap, and refrigerate for 8 hours or overnight. Cut into very thin slices for sandwiches.
Mustard-Tarragon Beef Tenderloin: Replace the coffee with 2 tablespoons dry mustard, and the chili powder with 1 1/2 tablespoons brown sugar. Omit orange juice; decrease salt to 1 teaspoon. Replace eye-of-round roast with a 2-pound beef tenderloin roast, trimmed. After beef cooks and rests for 30 minutes, roll it in 1/4 cup chopped fresh tarragon. After refrigerating, cut into very thin slices for hors d'oeuvres. Serves 12 (serving size: about 2 ounces) CALORIES 111; FAT 4.3g (sat 1.6g); SODIUM 190mg
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