Louisiana Roast Beef

Course : Cajun
Serves: 6
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Ingredients:

1/4 cup onions -- chopped
1/4 cup celery -- chopped
1/4 cup bell peppers -- chopped
2 tablespoons unsalted butter
1 teaspoon salt
1 teaspoon white pepper
3/4 teaspoon black pepper
3/4 teaspoon minced garlic
1/2 teaspoon dry mustard
1/2 teaspoon ground cayenne
4 pounds boneless sirloin roast
 

Preparation / Directions:

In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitche


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