Roast Beef with Oven-Roasted Tomato Salsa |
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Prep Time: 30 Minutes Cook Time: 165 Minutes |
Ready In: 195 Minutes Servings: 8 |
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Ingredients:
3 pound(s) plum tomatoes, sliced crosswise 1/3 inch thick |
1 tablespoon(s) extra-virgin olive oil |
kosher salt and freshly ground pepper |
2 teaspoon(s) whole thyme leaves, plus 2 teaspoons chopped |
2 tablespoon(s) chopped parsley |
2 tablespoon(s) aged balsamic vinegar |
1/2 tablespoon(s) yellow mustard seeds |
1/2 tablespoon(s) coriander seeds |
1/4 teaspoon(s) allspice berries |
1 1/2 teaspoon(s) sugar |
kosher salt |
one 2 3/4- pound(s) beef eye of round roast, trimmed of all visible fat |
1 tablespoon(s) vegetable oil |
watercress, for garnish |
Directions:
1. PREPARE THE SALSA Preheat the oven to 250°. On 2 large rimmed baking sheets, toss the tomato slices with the oil. Arrange in a single layer, season with salt and pepper and sprinkle with the thyme leaves. Bake for about 1 hour and 30 minutes, until the tomatoes are very firm and partially dried; rotate the sheets halfway through baking. Let the tomatoes cool slightly, then coarsely chop them.
2. In a bowl, combine the chopped tomatoes, chopped thyme, parsley and the balsamic vinegar. Season with salt and pepper.
3. PREPARE THE BEEF In a small skillet, toast the mustard and coriander seeds with the allspice berries over moderate heat until fragrant and lightly browned, about 11/2 minutes. Transfer to a spice grinder and let cool completely; grind to a powder. Stir in the sugar and 11/2 teaspoons of salt. Rub the mixture all over the roast and let stand at room temperature for 30 minutes, turning occasionally.
4. Preheat the oven to 400°. In an ovenproof skillet just large enough to hold the roast, heat the vegetable oil until shimmering. Add the beef; cook over moderate heat until browned all over, about 3 minutes per side. Transfer the skillet to the oven. Cook the roast, turning a few times, for about 30 minutes, until an instant-read thermometer inserted in the center registers 120° for rare. Transfer the roast to a carving board to rest for 15 minutes.
5. Thinly carve the roast beef across the grain and arrange on a platter. Garnish with the watercress and serve with the tomato salsa.
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