* Exported from MasterCook *
Louisiana Roast Beef
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun, Main Dish, Beef
Amount Measure Ingredient -- Preparation Method
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1/4 Cup Onions -- chopped
1/4 Cup Celery -- chopped
1/4 Cup Bell peppers -- chopped
2 Tablespoons Unsalted butter
1 Teaspoon Salt
1 Teaspoon White pepper
3/4 Teaspoon Black pepper
3/4 Teaspoon Minced garlic
1/2 Teaspoon Dry mustard
1/2 Teaspoon Ground cayenne
4 Pounds Boneless sirloin roast
In a small bowl combine the onions, celery, bell peppers, butter and
seasonings, mix well. Place roast in a large roasing pan, fat side up.
With a large knife make 6 to 12 deep slits in the meat (to form pockets)
down to a depth of about 1/2 inch from the bottom; do not cut all the way
through. Fill the pockets to their depths with the vegetable mixture,
reserving about 1 tablespoon of the vegetables to rub over the top of
the roast. Bake uncovered at 300F until a meat thermometer reads about 160F
for medium doneness, about 3 hours. For rarer roast, cook until thermometer
reads 140F. Serve immediately topped with some of the pan drippings if you like.
From Paul Prudhomme's Louisiana Kitchen
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