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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 6 |
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Directions: In a small bowl combine the onions, celery, bell peppers, butter
and seasonings, mix well.
Place roast in a large roasing 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 Kitchen
| Ingredients:
1/4 Cup(s) onions, chopped very fine 3/4 ts black pepper
1/4 Cup(s) celery, chopped very fine 3/4 ts minced garlic
1/4 Cup(s) bell peppers, chopped fine 1/2 ts dry mustard
2 Tablespoon(s) unsalted butter 1/2 ts ground cayenne
1 Teaspoon(s) salt 4 lb boneless sirloin roast
1 Teaspoon(s) white pepper |
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