Herbed Roast Beef
From Cook's Country
A luxurious, crunchy bread-crumb crust is great for a tenderloin, but it fell apart when we tried to slice our Herbed Roast Beef thin. Instead of a crust, we developed an herb mustard spread and discovered a way to incorporate it directly into the roast. As the herb butter lay on the resting roast, it mingled with the natural juices of the meat and created a simple sauce without the need to dirty another pan.
Serves 6 to 8
For even deeper seasoning, refrigerate the roast overnight after filling it with the herb mixture in step 2.
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