Slow Roasted Beef

Slow Roasted Beef

serves 6

Beef

• 6 lbs beef tenderloin or strip loin (Armondo’s)
• ¼ C olive oil (Edible BC)
• ½ C fresh herb rub (Green Grocer)
• 12 slices Oyama Red Wine Prosciutto (Oyama Sausage) (If using tenderloin)
• Salt & Pepper

Roast Sweet Yams

• 2 lbs Yams, peeled and cut into wedges (Green Grocer)
• Salt & Pepper (EBC)
• 3 tablespoons Duck Fat (Oyama)
• 2 Tbsp Maple Syrup (Edible BC)

Arugula-Hazelnut Pesto

• 1 C Fresh Basil Leaves (Duso’s)
• 1 C Fresh Arugula Leaves (Green Grocer)
• 1/3 C Extra virgin olive oil(Edible BC)
• 1/4 C roasted garlic cloves (Duso’s)
• 1/4 C Dry BC Chèvre cheese(Dusa’s)
• 1/4 C toasted hazelnuts (EBC)
• 1/4 Tsp salt (EBC)


Method

Beef

Preheat large frying pan on medium high heat and pre-heat the oven to 180 degrees. Rub loin with oil then herb rub, salt and pepper. If using the tenderloin, then wrap in thin sliced prosciutto to keep the meat moist.

Brown off meat in the frying pan and then transfer to the oven in the same pan. Leaving pan uncovered cook until an internal temperature of 120 to 125 degrees F is reached then remove from the oven and cover with foil to rest. Slice and serve.

Yams

Preheat the oven to 400 degrees F.

Place Yams in a roasting pan and sprinkle with sea salt and freshly ground black pepper. Drizzle with duck fat and toss until the yam is well coated. Bake for 30 minutes, or until the yams are tender and caramelized.

Cream the yams with more duck fat (if desired) and maple syrup. Season to taste.


Pesto

Place all of the ingredients in the bowl of a food processor or blender and blend until slightly chunky.




Additional Ingredients

• 1 lb Fresh Wild BC Mushrooms, Sautéed in Garlic and Butter (Louie the Mushroom Man)
• Steam fried Winter Greens (Kale, Brussel Sprouts, etc.)

Complementary Wines: Bordeaux, Chateauneuf-du-Pape, Cotes-du-Roussillon, Meritage: Cabernet blend, Shiraz

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