Recipe | Beef Roast with Walnut, Thyme and Sea Salt Crust | L’Orenta Nuts
Preparing a cut of beef is exciting! Adding Walnut, thyme, and salt Crust make the beef even tastier. This dish is perfect for family and friend dinners. The recipe presented in this article is straightforward and can be done in less than an hour. Here are some ingredients you will need for this dish:
- ¼ cup of finely grated parmesan cheese
- ¾ cup of coarsely chopped Walnut halves and pieces
- ½ piece of unsalted butter
- One tablespoon of lemon juice
- Six springs of fresh thyme with the stems removed
- One tablespoon of coarsely ground black pepper
- One 5 lb of beef top round
- Three medium carrots, peeled and cut into two-inch long pieces
- Two medium yellow onions. Ensure that onions are cut into ½ inch thick slices
Preheat the oven. The heating temperature should be about 325 degrees Fahrenheit. Mix ½ cup of walnuts, pepper, cheese, thyme, lemon juice, butter, and salt in a small bowl until well blended.
Pour the carrots and onions onto the bottom of a roasting plan. You should then arrange the beef onto a fitted rack. After setting the beef on the fitted rack, spread the Walnut mixture all over the top of the roasted beef. Place the meat in a fridge and refrigerate it till you’re ready to cook.
If you are ready to proceed with the cooking, place the pan in the middle of the oven and cook for about one hour and forty-five minutes. When you insert a thermometer into the thickest part of the meat, and it reads between 135-145 degrees Fahrenheit, the meat is well cooked. This temperature is for those cooking their meat to medium-rare.
Remember that “carry over” cooking will increase the temperature after removing the roast from the oven. If the meat is undercooked, the end slices will usually be more done. Be careful not to overcook the beef because once it is overcooked, there is no fixing it.
When satisfied with the cooking, take out the meat and place it on a cutting board to rest for twenty minutes. Next, remove any grease from the roasting pan, pour in the beef stock, and boil over a burner. Finally, put in the custard and allow it to simmer for a few minutes until the flavors are blended.
Put half a cup of gravy and a half cup of onions into the blender and blend until the mixture is smooth. Put the mixture back into the gravy until it thickens. Proceed to stir in the red wine vinegar and add one-quarter cup of walnuts. Then, boil for one minute. Now your food is ready to serve. Serve the roast whole on the platter and carve it at the table.
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