Baby Roast Beef Recipe

Directions

Melt butter in a large skillet over medium heat. Pour in the flour, beat lightly, slowly and cook until the mixture begins to thicken; about 3 minutes.

Add the milk, cream, beef, Italian seasoning, green pepper seasoning and oregano. Stir together, and continue cooking while stirring.

Return the beef to the saucepan, reduce heat to high, and cook until no longer pink and meat juices run clear. Remove the meat, and stir into the saucepan with the tomatoes, onions, thyme, garlic powder, salt and pepper. Place brown butter on the bottom of the saucepan, and pour tomato paste over the top. Cover, and allow all vegetables to drain.

While uncovered, pour 2 cups of olive oil over all. Sprinkle with vinegar, and reserve while grilling. Place the beetroot salad mixture over reserved unlit vegetable sauce and pour into the prepared pan.

Place the roast on a plate, and spread the orange vinaigrette over the entire roast. Place the roast on a cutting board and place a meat thermometer on it to gauge the size.

In a medium bowl, whip the cream with 1/4 cup olive oil and 2 tablespoons vinegar until thickened. Fold the applied butter, ricotta cheese, cream cheese into the whipping cream with 1/4 cup olive oil. Sprinkle the tomatoes over the roast. Sift together the vinegar and lemon juice.

Place the roast on the pan and place it over the pan, if you wish, to also act as a natural sear. Place additional tomato slices to facilitate a nice lighting effect. Coat lightly with shallots, and darken with hot pepper spray.

Allow the roast to marinate in the pan for at least several hours, turning every ~20 minutes.

Remove the lid from the roast/pan and allow the roast to cool on a plate. Decorate with additional marinade and olive oil, if desired and enjoy!