INGREDIENTS
· 3 to 4 lbs (1.35 to 1.8 kg) Sterling Silver® Oven Roasting Beef
SEASONING
· 2 T (30 mL) grated lemon peel
· 1 T (15 mL) freshly ground black pepper
· 3 cloves garlic, minced
DIRECTIONS
Preheat oven to 325° F (160° C). Combine seasoning ingredients; press
evenly onto all surfaces of roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat
thermometer so tip is centered in thickest part of beef, not resting in fat. Do
not add water or cover. Roast in 325° F (160° C) oven 1-1/4 to 1-1/2 hours
for medium-rare or 1-1/2 to 1-3/4 hours for medium doneness.
SAUCE
· 1 cup (240 mL) regular or reduced-fat sour cream - Compliments Sour Cream 14% 500ml, Compliment Sour
Cream 5% Light 500ml
· 1/4 cup (60 mL) horseradish - Compliments Horseradish
Regular Prepared 250ml
· 1 T (15 mL) fresh lemon juice
· 2 tsp (10 mL) finely chopped fresh oregano or chives Compliments Fresh Oregano and Compliments Fresh Chives
· 1/4 tsp salt (1 mL)
SERVES: 6-8
COOK’S TIP
1/2 tsp dried oregano leaves may be substituted for fresh oregano.
Meanwhile, combine sauce ingredients in medium bowl; cover and
refrigerate until ready to serve.
Remove roast when meat thermometer registers 125° F (52° C) for mediumrare or 130° F (55° C) for medium. Transfer roast to carving board; tent
loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will
continue to rise about 10° F (6° C) to reach 135° F (57° C) for medium-rare
or 140° F (60° C) for medium.) Carve roast into slices; season with salt and
pepper if desired. Serve with sauce.
BEEF CUT
BEEF TENDERLOIN HALF
BEEF TOP SIRLOIN
REMOVE
IDEAL
RARE
120° F (49° C)
130° F (55° C)
BONELESS SIRLOIN TIP EYE ROAST
MEDIUM-RARE
125° F (52° C)
135° F (57° C)
BOTTOM SIRLOIN FLAP MEAT OVEN ROAST
MEDIUM
130° F (55° C)
140° F (60° C)
BOTTOM SIRLOIN TRI TIP OVEN ROAST
MEDIUM-WELL
140° F (60° C)
150° F (65° C)
EYE OF ROUND OVEN ROAST
WELL DONE
150° F (65° C)
160° F (71° C)
INSIDE ROUND OVEN ROAST
BEEF DONENESS
*
*
*The “Remove” temperature is the target temperature to remove from heat source.
*The “Ideal” temperature is the ideal internal temperature after resting.
BONELESS BLADE MID WEEK
OUTSIDE ROUND OVEN ROAST
PRIME RIB ANNIVERSARY ROAST
PRIME RIB OVEN ROAST
RIB EYE ROAST
RUMP OVEN ROAST
SIRLOIN TIP OVEN ROAST
TOP SIRLOIN ROAST
WHOLE BEEF TENDERLOIN
STRIP LOIN PREMIUM OVEN ROAST
ROUND ROULADIN OVEN ROAST
© 2013 Cargill Limited. All rights reserved.
MEDIUM/
MEDIUM RARE
FORK
TENDER