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Caesar Crusted Sirloin Roast

January 3, 2012

This recipe comes from Bon Appetit’s December holiday issue. My family swapped out tenderloin for a sirloin roast. We also added several cloves of garlic directly into the roast. It’s a very celebratory dish for special occasions.

You will need:

  • 1 (5-lb) sirloin roast, fat trimmed
  • Salt
  • 4 t  pepper + more for seasoning
  • 2/3 c breadcrumbs
  • 2/3 c Parmesan, finely grated
  • 2/3 c mayonnaise
  • 4 anchovy fillets packed in oil, drained, finely chopped
  • 4 t Dijon mustard
  • 4 t  lemon zest, finely grated
  • 2 t Worcestershire sauce
  • 5 garlic cloves, divided
Then you will…

  1. Season roast lightly with salt and pepper. Quarter 3 of the garlic cloves and insert into roast. Wrap in plastic; refrigerate overnight.
  2. Uncover roast; let stand at room temperature for at least 2 hours.
  3. Preheat oven to 400 degrees. Set a rack inside a rimmed baking sheet. Transfer roast to rack.
  4. Pulse 4 teaspoons  pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around top and sides of the roast.
  5. Roast until crust is golden brown and an instant-read thermometer inserted into thickest part registers 110°-115° for rare and 120°-125° for medium-rare, 90 – 110 minutes.
  6. Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2″-thick slices, taking care not to lose too much of the delicate crust.
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