Roast Beef With A Classic Breadcrumb Garlic Herb Crust

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This is a great recipe. I got it from the best of fine cooking side dish magazine. i have made this twice now with fave reviews. putting it here for safe keeping in case i lose the magazine (which i have been known to do).

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Steps

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Let the roast sit at room temperature for 30 minutes.

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Meanwhile position a rack in the middle of the oven and heat the oven to 400f put a roasting rack in the roasting pan or a heavy-duty rimmed baking sheet.

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Season the roast liberally with salt and pepper on all sides.

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Turn on the exhaust fan.

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Heat the oil in a large saut pan over medium-high heat.

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When the oil is hot , brown the meat well on all sides , including the ends , about 4 minutes per side.

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Transfer the meat to the roasting pan.

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Set aside to cool while you prepare the crust.

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In a medium bowl , combine the breadcrumbs , shallots , garlic , thyme , marjoram , 1 / 2 teaspoons salt & 1 / 4 teaspoons pepper.

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Pour the melted butter into the breadcrumb mixture.

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Toss to combine.

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Using a rubber spatula , smear the top and sides of the beef with the musterd.

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With your hands , lightly press the breadcrumb mixture into the mustard.

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Roast the beef until an instant-read thermometer inserted into the middle part of the mead .

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Ingredients

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boneless beef loin, kosher salt, fresh ground pepper, vegetable oil, fresh breadcrumb, shallots, garlic cloves, fresh thyme, fresh marjoram, unsalted butter, dijon mustard, creme fraiche, horseradish, cayenne pepper