Recipes : Roast Beef with Spicy Parsley Tomato Sauce : Food Network

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Roast Beef with Spicy Parsley Tomato Sauce
Recipe courtesy Giada De Laurentiis

Ingredients
Beef Roast:
1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in 1/2 2 teaspoons herbs de Provence Kosher salt and freshly
ground black pepper Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves 1/2 teaspoons red pepper flakes 3/4 teaspoon kosher salt 3/4
teaspoon freshly ground black pepper 2 tablespoons red wine vinegar 1/2 cup
extra-virgin olive oil

Spicy Parsley Tomato Sauce:

1 1/2 cups fresh flat-leaf parsley
2 garlic cloves 1/2 teaspoons red pepper flakes 3/4 teaspoon kosher salt 3/4
teaspoon freshly ground black pepper 2 tablespoons red wine vinegar 1/2 cup
extra-virgin olive oil

Directions
To make the beef roast, preheat the oven to 375
degrees F.

Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and
herbs de Provence.

Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive
oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned

tomatoes around the seared beef and place the pan in the oven. Roast until a meat
thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40
minutes. Take the roast out of the oven, tent loosely with foil, and let rest for
10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F
more and the juices will redistribute into the roast.

To make the sauce, place the parsley and garlic in a food processor and pulse
until the parsley is finely chopped. Add the red pepper flakes, salt, red wine
vinegar and the roasted tomatoes from the beef pan and process until pureed. Add
the olive oil in a steady stream with the machine running.

To serve, slice the roast and place on a serving platter. Drizzle a little sauce
over the meat. Serve the remaining sauce in a small bowl alongside.