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Chilling the meat overnight and slicing it thinly the next day gives the rub more time to flavor the meat. This is a great make-ahead dish for parties; serve on toasted baguette with horseradish sauce and arugula.

Keith Schroeder
Recipe by Cooking Light March 2014

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
15 mins
total:
10 hrs
Yield:
Serves 12 (serving size: about 2 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°.

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  • Combine the first 6 ingredients; massage mixture evenly onto roast. Place roast in a small roasting pan; bake at 475° for 20 minutes, turning after 10 minutes.

  • 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; roll roast in chopped fresh tarragon.

  • Wrap roast in parchment paper, then in plastic wrap, and refrigerate for 8 hours or overnight. Cut into very thin slices for hors d'oeuvres.

Nutrition Facts

111 calories; fat 4.3g; saturated fat 1.6g; sodium 190mg.
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