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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 1/2 lbs beef shell roast or New York Strip
1 tsp dried thyme, oregano and rosemary
1/4 tsp black pepper, cayenne pepper and salt
1 tbsp virgin olive oil
1/4 cup chicken stock ñ see link
Preheat the oven to 450. 2. Remove all surface fat from the roast. The trimmed roast should weigh 1 1/4 pounds and be 1 3/4 inches thick.
Crush the dried herbs between your thumb and finger, and mix them with the black and cayenne peppers. Pat the mixture on both sides of the meat.
When ready to cook, sprinkle the roast with the salt. Heat the oil in a heavy ovenproof skillet t saucepan. When hot, add the meat, and cook over medium to high heat for 3 minutes on each side.
Transfer the roast to oven and cook for 8 -10 minutes for medium rare. Add the chicken stock, and let rest 10 minutes before carving. Serve with the natural meat-cooking juices.
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SPICY BEEF SHELL ROAST
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 1/2 lbs beef shell roast or New York Strip
1 tsp dried thyme, oregano and rosemary
1/4 tsp black pepper, cayenne pepper and salt
1 tbsp virgin olive oil
1/4 cup chicken stock ñ see link
Preheat the oven to 450. 2. Remove all surface fat from the roast. The trimmed roast should weigh 1 1/4 pounds and be 1 3/4 inches thick.
Crush the dried herbs between your thumb and finger, and mix them with the black and cayenne peppers. Pat the mixture on both sides of the meat.
When ready to cook, sprinkle the roast with the salt. Heat the oil in a heavy ovenproof skillet t saucepan. When hot, add the meat, and cook over medium to high heat for 3 minutes on each side.
Transfer the roast to oven and cook for 8 -10 minutes for medium rare. Add the chicken stock, and let rest 10 minutes before carving. Serve with the natural meat-cooking juices.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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