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2 tsp flavored oil or good-quality olive oil
one 2-3 pound beef top round
1 tbsp chopped fresh thyme; or 1 tsp dried
1 tbsp chopped fresh sage; or 1 tsp dried
3 cloves garlic, peeled and thinly sliced
4 medium-size shallots, peeled and thinly
sliced
freshly ground black pepper
2 large sweet potatoes, scrubbed and cut
crosswise into 2-inch thick slices
salt
1/2 - 3/4 cup dry red or white wine |
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Method :
Preheat
the oven to 350 degrees. Use 1 tsp of the oil to grease the bottom
of a large roasting pan. Place the beef in the pan and rub the
remaining oil all over it. Sprinkle the top of the beef with half of
the thyme, sage, garlic, and shallots. Season with a generous
grinding of pepper. Surround the beef with the potato slices;
sprinkle the remaining herbs, garlic, and shallots on the sweet
potatoes, and season with salt and pepper. Pour 1/2 cup of the wine
around (not on top of) the beef.
Roast the
beef and sweet potatoes, basting every 20 minutes or so and adding
the remaining 1/4 cup of wine if necessary, until the internal
temperature reaches 125 degrees for rare beef, 45 minutes to 1 hour.
Remove the roasting pan from the oven and let the beef and sweet
potatoes sit in the pan, loosely covered with aluminum foil, for
10-15 minutes before slicing. Transfer the beef to a carving board
and the sweet potatoes to a warm bowl. Cut the meat into thin
slices. Remove any excess fat from the pan and pour the pan juices
and bits of garlic and shallots on top of the beef. Pass the sweet
potatoes separately.
Makes 4-6 servings.
For those who claim they come home from work
too tired to cook, this is the ideal recipe. You can walk in the door at
6:00, season the meat (top round is an exceptionally tender cut of beef
and very modestly priced), slice the sweet potatoes, and sit down to eat
(it's actually close to feasting) by 7:15!
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