I’ve written a few times about my partnership with Sterling Silver Meats – they offer high-quality cuts of premium beef that fall in the upper choice grading system, available at Safeway and Sobeys in Canada. I’ve shared recipes with two of my most favourite beef roasts – the rib roast and the tenderloin roast.
Today I have another roast recipe for you in collaboration with Sterling Silver, perfect for bringing friends around the table to cozy up a dark January evening. For this one I used a striploin roast, which is a great cut that is between my two favourites above – the rib roast is highly marbled and flavourful and the tenderloin is ultra buttery, and the striploin sits between the two. It’s flavourful and tender. Because it’s boneless, it cooks more quickly. A definite good choice for entertaining.
I gave the roast a thorough sear in a hot cast iron pan before coating it with crispy garlic breadcrumbs and finishing it in the oven. I added fresh rosemary and thyme to the crumbs, but the topping would still be delicious with just garlic. Simple sides are all you need with a roast that steals the show (steamed baby potatoes, a beet salad I made a day ahead, plus quick-sauteed green beens).
I like to make a special roast a centrepiece on the table by choosing a platter that’s quite a bit bigger and filling it up with pretty leaves and fruit. Grapes, pomegranate, stem-on mandarins, and red-veined greens like chard, radicchio or purple kale are my favourites. Just a few sprigs of rosemary or thyme, or a couple of lettuce leaves will make it look beautiful, though.
As I mentioned in a previous post, a probe (or continuous-read) thermometer really takes all the stress out of roasting (if you remember to turn it on – which I didn’t with the above-mentioned turkey). You’ll nail the internal temperature every time with an alarm that tells you when it gets there.
Don’t skip the resting time, that is absolutely essential to a juicy, tender roast. Cut too soon and the juices will run all over the plate instead of being redistributed through the meat.
Check out the Sterling Silver’s recipe collection and follow them on Facebook, Pinterest, and Instagram for delicious holiday dinspiration! I mentioned in my first blog post with Sterling Silver, and I believe it’s worth mentioning again that I prioritize buying ethical animal products and this was my first line of questioning before I entered this partnership – high standards of animal welfare. Sterling Silver co-founded the North American Food Animal Well-being Commission and uses a third-party 24-hour video monitoring system to ensure their standards are being met. I was impressed with the dedication and accountability, so I feel it bears repeating. They have lots more about their company values and animal welfare (as well as cut selecting and cooking tips) in the FAQ section of their website.
Thank you so much, dear friends and readers, for supporting the thoughtfully-chosen collaborations that keep the Foodess kitchen running.
Roast Beef with Garlic and Herb Breadcrumb Crust
- 1 4.5 lb Sterling Silver Striploin Roast
- 1 tbsp kosher salt
- 1 1/2 tsp freshly ground black pepper
- 2 tbsp canola oil
- 1 cup breadcrumbs (like Panko)
- 3 tbsp olive oil
- 4 cloves garlic minced
- 1 tbsp fresh rosemary minced
- 1/2 tbsp fresh thyme minced
- 3 tbsp dijon mustard
- Preheat oven to 400ºF.
- Heat a large, heavy skillet over medium-high heat for 3 minutes. Season roast all over with salt and pepper. Add oil to skillet. When shimmering hot, add roast, fat-side down. When it releases easily from the pan and is deeply golden brown, flip it over. Continue browning all sides of the roast, then transfer to a roasting pan.
- In a medium bowl, combine breadcrumbs, olive oil, garlic, rosemary and thyme. Spread mustard over the visible sides of the roast, and top with breadcrumbs, pressing to adhere.
- Bake on lowest oven rack until centre of roast reaches 125ºF for medium rare (about 75 minutes depending on which end of the roast you have, which determines how thick it is). Start checking the roast after 30 minutes and tent with foil when the breadcrumbs are nicely golden brown.Allow the roast to rest 20 minutes before slicing to ensure a beautifully juicy and tender roast.