Simply roasted meats let you focus on sides, party guests, wine, and all of the other parts of a great evening, or late afternoon lunch. The recipe below is for a small basic roast but you could do a larger roast by multiplying the spices and seasonings and still use the same procedures. Make it even more special by serving the roast with Red Wine Braised Mushrooms.
Main Course
4
Helen Park
Simply roasted meats let you focus on sides, party guests, wine, and all of the other parts of a great evening, or late afternoon lunch. The recipe below is for a small basic roast but you could do a larger roast by multiplying the spices and seasonings and still use the same procedures. Make it even more special by serving the roast with Red Wine Braised Mushrooms.
1 ½ pounds tenderloin of beef, trimmed
1 ½ tsp Ayala blend
1 ½ tsp fine sea salt
1 ½ tsp black pepper, ground
1 ½ Tbsp olive oil
Preheat oven to 350°F.
In a large bowl or tray, rub the roast evenly with the olive oil and seasoning mixture to coat completely.
Roast on a parchment lined tray, rotating the tray halfway through cooking time, to desired doneness (130-135°F internal temperature for medium rare - approximately 1 hour).
When ready, remove the roast to a resting rack or rimmed baking dish to rest 15 minutes.
Slice and serve.
The recipe multiplies well and works for other cuts of beef as well, like whole striploin or thick cuts of ribeye.
The basic proportion is:
1 pound of meat : 1tsp seasoning blend : 1tsp salt : 1tsp black pepper : 1Tbsp olive oil
If cooking more than one roast or a bone-in style, the basics will be the same and cooking time will vary according to preferred doneness (measured by internal temperature).
In place of Ayala you could substitute one of our bold pepper blends like Pierre or Le Poivre or leave it out if you are sensitive to pepper and choose Luberon for a more herbal and floral flavor.
Pair with Red Wine Braised Mushrooms
And a side of potatoes or spaetzle (gluten free and classic buttered).
We also have the full La Boîte Christmas Dinner ready to reference.
Questions? Contact helen@laboiteny.com
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