• January 19, 2018

    Roast Beef with Garlic and Herb Breadcrumb Crust

    0 0 vote
    Article Rating

    We hosted constantly over the holidays, and I loved it. There’s nothing that makes my heart soar like a noisy home with pots bubbling on the stove. One week I had four dinner parties in one week, and another I had dinner for 13 in the evening and then brunch for 8 just ten hours later. That might have been a bit much. But I love it. Our kids are at ages that make it very difficult to go anywhere, so this is really the only way to spend quality time with friends.  I also think I’m just becoming more relaxed about cooking for others – I used to get performance anxiety, now I just laugh when I overcook a turkey (which I did one night). I recently made a really simple seafood fettuccine alfredo for friends with a lobster I’d frozen from new year’s day, plus fresh clams and mussels from the market (it sounds fancy, but seriously only 3 ingredients – butter, cream and parmesan. Would you like the recipe? I share a lot of the preparation on my Instagram stories, if you’d like to follow along!).  Truly the most forgiving dinner, though, is a roast beef – unlike pork, seafood, or poultry with have a narrow temperature window between perfect and tough, there’s a wide stretch of safe doneness before it’s overcooked (which really takes the stress out of a meal). Plus, buy a beautiful cut of beef and it really does the work for you.

    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 FacebookPinterest, 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

    A delicious, special roast beef with deliciously garlicky-herby breadcrumb crust. It is perfect for entertaining and a breeze to pull off. The striploin roast is a tender and flavourful cut.
    Prep Time: 20 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 40 minutes
    Course: Dinner
    Cuisine: American
    Servings: 10
    Author: Jennifer Pallian BSc, RD


    • 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. 
    Tried this recipe?tag @foodess
    0 0 vote
    Article Rating

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

    Notify of
    Newest Most Voted
    Inline Feedbacks
    View all comments

    Yes, to the seafood recipe


    Yes, to the seafood recipe


    Yes, to the seafood recipe


    Yes, to the seafood recipe


    Thanks for signing up! Check your inbox to confirm.
    December 12, 2019
    Make-Ahead Herbed Peppercorn Brown Gravy

    This DELICIOUS turkey gravy will having you licking the pot and accepting all the compliments from your guests. Made in advance, so totally stress-free.

    Christmas Pavlova Recipe December 9, 2019
    Christmas Pavlova Wreath

    A show-stopping wreath-shaped Christmas pavlova recipe. It is filled with whipped cream and topped with cherry pie filling. Light, creamy and delicious.

    December 5, 2019
    Toblerone Cookies

    Chewy golden cookies studded with chunks of Toblerone that melt into puddles of nougat and milk chocolate.

    Would love your thoughts, please comment.x