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INGREDIENTS
| 2 tsp |
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10 mL |
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olive oil |
| 3 lb |
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1.5 kg |
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Beef Sirloin Tip or Inside Round Oven Roast |
| 1 tbsp |
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15 mL |
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basil pesto |
| Roasted |
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Ratatouille: |
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| 3 |
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3 |
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plum tomatoes, cored and quartered |
| 8 oz |
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250 g |
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zucchini (about 2), cut into 1/2-inch (1 cm) slices |
| 1 |
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1 |
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small Spanish onion, cut into 12 wedges |
| 1 |
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1 |
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baby eggplant, cut into chunks |
| 1 |
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1 |
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EACH sweet red and yellow pepper, seeded and cut into chunks |
| 4 oz |
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125 g |
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cremini mushrooms, quartered |
| 6 |
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6 |
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cloves garlic |
| 3 tbsp |
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45 mL |
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basil pesto |
| 1 tbsp |
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15 mL |
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balsamic vinegar |
| 1 tsp |
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5 mL |
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liquid honey |
| ¼ cup |
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50 mL |
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pitted Kalamata olives (optional) |
PREPARATION TIME: 20 minutes
COOKING TIME: approximately 1 1/2 hours
DIRECTIONS
1. Roasted Ratatouille: In large bowl, combine tomatoes, zucchini, onion, eggplant, peppers, mushrooms, garlic and pesto; toss to coat. Spread on foil-lined jelly roll pan lightly coated with vegetable cooking spray; set aside.
2. Heat oil in heavy sauté pan or ovenproof skillet over medium-high heat. Season beef with pepper as desired; brown all over, turning with tongs, about 10 minutes. Spread pesto all over roast; place on rack in same sauté pan. Insert oven-safe thermometer into meat so that thermometer tip reaches centre of roast avoiding fat or bone.
3. Oven-sear by placing roast in preheated 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C). Add vegetables. Cook to desired doneness, removing from oven when 5°F (3°C) below finished temperature.
Estimated Cook Time*
Medium-Rare 145°F (63°C)
1 kg/2 lb 1-3/4 to 2-1/4 hours
1.5 kg/3lb 2 to 2-1/2 hours
2 kg/4 lb 2-1/4 to 2-3/4 hours
2.5 kg/5.5 lb 2-1/2 to 3 hours
Medium to Well-Done 160°F (71°C) or higher
1 kg/2 lb 2 to 2-1/2 hours
1.5 kg/3 lb 2-1/4 to 2-3/4 hours
2 kg/4 lb 2-1/2 to 3 hours
2.5 kg/5.5 lb 2-3/4 to 3-1/4 hours
* Cook Times are guidelines only and vary with ovens, roast shape and type. Roasts may be done up to 30 minutes sooner or later than estimated times.
4. Remove roast to cutting board. Tent with foil and let stand for 5 minutes to allow temperature to rise an additional 5°F (3°C). Lift foil and vegetables from pan and use rubber spatula to scrape vegetables into large bowl; toss with vinegar, honey, and olives, if using. Thinly carve roast across the grain. If desired, set aside approx. 1 lb (500 g) cooked beef and 2 cups/500 mL of vegetables for Mediterranean Wrap recipe.
MEDITERRANEAN WRAPS
1. Combine 2 cups (500 mL) EACH remaining Roasted Ratatouille vegetables and cooked rice or whole wheat couscous. Flavour with 3 tbsp (45 mL) bottled sun-dried tomato vinaigrette dressing; set aside.
2. Spread each of 6 large spinach tortillas (warmed) with 1 tsp (5 mL) pesto.
3. Layer each tortilla with 1/2 cup (125 mL) EACH shaved roast beef, baby spinach leaves and vegetable/rice mixture. Roll up and cut on diagonal to serve.
Makes 6 wraps.
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NUMBER OF SERVINGS: 6 (with leftovers for making Mediterranean Wraps) SERVINGS
NUTRITION INFORMATION PER SERVING
| 240 Calories |
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10 g Fat |
| 29 g Protein |
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10 g Carbohydrates |
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A good source of Iron (21 % RDI)
and an excellent source of Zinc (76 % RDI)
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TIP
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Make up a big batch of steamed rice or couscous to go with the roast meal, reserving about. 2 cups (500 mL) to use in the Mediterranean Wrap recipe the next day.
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Click here to visit Beef Information Centre's official website.
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