Ingredients:

  • 3-4 lb (1.35-1.8 kg) Beef Roast (Ribeye, Top Sirloin, or Rump Roast recommended)
  • 2 tablespoons (30 ml) Olive Oil
  • 1 tablespoon (15 ml) Dijon Mustard
  • 1 teaspoon (5 ml) Sea Salt
  • ½ teaspoon (2.5 ml) Black Pepper, freshly ground
  • 2 tablespoons (30 ml) Fresh Rosemary, finely chopped
  • 2 tablespoons (30 ml) Fresh Thyme, finely chopped
  • 2 cloves Garlic, minced
  • 1 tablespoon (15 ml) Olive Oil

Instructions:

  1. Take the roast out of the fridge 30 minutes before cooking to allow it to come to room temperature. Pat it dry with paper towels.
  2. In a small bowl, combine rosemary, thyme, garlic, and olive oil.
  3. Rub the Dijon mustard all over the beef. Then, press the herb crust mixture onto the entire surface of the roast. Season with salt and pepper.
  4. Heat olive oil in a large oven-safe skillet (or in the roasting pan on the stovetop) over medium-high heat. Sear the roast on all sides until nicely browned (about 3-4 minutes per side).
  5. Transfer the skillet (or roast to the prepared roasting pan) to the preheated oven. Roast until the internal temperature reaches your desired doneness: Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C), Medium-Well: 140-145°F (60-63°C), Well Done: 145°F+ (63°C+).
  6. Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes.
  7. Carve the roast against the grain into thin slices. Serve immediately.