Show of hands: how many of you guys out there make something new for dinner every single night?
Okay. Now, still show of hands: how many of you guys out there have full time day-jobs (like 8 or 9-5:00pm) and STILL make something new for dinner every single night?
Well, since we’re not sitting in the same room together, I may as well come clean and tell you guys that my hand’s not up. Although I’m kinda the designated cook in my house- a role I’m admittedly glad to fulfill-I’m still not the type of cook that makes something new for dinner every single night when I get off work. It just doesn’t happen that way.
When I look back on past generations where women like my grandma really did make breakfast and dinner from scratch every.single.day, I’m really in awe. I personally can’t see myself cleaning a house,doing laundry, running errands and looking after children all day like she did, THEN on top of that throwing down in the kitchen. I just don’t have the energy for that. By the time I get home during the week, just about the only thing I feel like doing is just warming my food up and sitting down to eat it.
Having said that, my personal method of ensuring that me and my family eat good food during the week while also not wearing myself out, is to just make the majority of the food on the weekend, then eat the leftovers during the week.
I’m trying to make enough food to feed 4 people for about 5 days, so I also usually end up cooking quite a bit. Roasts, pork loins and jumbo packages of chicken breasts are usually what I look for in the grocery store sale ads- with chicken usually being the one that gets picked the most. It’s the most inexpensive, and I actually kinda prefer it to red meat and pork. Sometimes though, I’ll come across a recipe that calls for red meat that I really really really want to make, and beef will win out for the week- which is basically what happened with this recipe.
It’s been a while since I made a beef roast, and when I found this recipe I decided that it would be the one that would break my dry spell. The prep is actually ridiculously simple-you rub the meat over with salt & pepper then sear it in grapeseed oil- and I will say that the grapeseed oil does make all the difference. It has a really delicious, almost sweet flavor that I’ve never had in using any other cooking oil. After the meat is done roasting, then you can really get down to the good stuff: guys, this… sauce. It’s just amazing. It really exceeded my expectations (not an easy task) and was the perfect accompaniment to the tender, juicy meat. I sliced the roast into thick, round slices and poured the sauce on top, then roasted some vegetables with agave to serve on the side. It’s one of the best meals I’ve made, hands down.
And even better than that, the leftover sliced beef makes for AMAZING sandwiches throughout the week, hot OR cold.
I’m ridiculously late to the Fiesta Friday #34 party this week, hosted by Angie@TheNoviceGardener and co-hosted by Selma @Selma’s Table andElaine @Foodbod, but I’m still coming- if for nothing else, because I feel like I HAVE to share this roast beef. Have a good rest of the weekend, guys 🙂
Roast Beef & Bourbon Sauce
For Roast Beef
- 1/4 cup coarse sea salt
- 1/4 cup coarse cracked black pepper
- 2 to 3 tablespoons grapeseed oil, for searing
- 1 whole Beef Striploin, trimmed with some fatback remaining
For Bourbon Sauce
- 5 tablespoons butter, divided
- 1 tablespoons garlic, minced
- 1 cup onion, finely diced
- 4 tablespoons all-purpose flour
- 1/4 cup bourbon
- 3 cups beef stock
- 1 tablespoon sugar
- 1 tablespoon cracked black pepper
- 2 tablespoons chopped fresh parsley
1.Preheat oven to 300 degrees F.
2. Add oil to saute pan. Season meat on all sides with salt and pepper.
3. Sear meat on all sides, about 2 to 3 minutes each side.
4. Place meat on sheet tray with a rack. Roast meat for 30 to 40 minutes.
5. Crank oven up to 450 degrees F. and roast for an additional 15 to 20 minutes until crust forms and meat is nicely colored. When done, allow to rest before slicing. In a small bowl reserve juice for Bourbon Sauce.
6. In a large saucepan over medium-high heat, add 4 tablespoons butter. Add garlic, onion and cook for 4 to 5 minutes until nicely Add flour and mix well to form pasty roux.
7. Remove pan from flame. Add bourbon and scrape pan with a wooden spoon. Add stock and mix well removing any lumps.
8. Bring sauce to a boil and allow to simmer for 10 minutes until sauce thickens. Add sugar and pepper. Add 1 tablespoon cold butter and whisk together. Stir in reserved roast beef juice. Finish with parsley. Serve on top or along side of roasted meat.