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Louisiana Roast Beef
 

4 pound boneless sirloin roast  ¼ cup onions, chopped very fine  ¼ cup celery, chopped very fine  ¼ cup bell peppers, chopped fine  2 tablespoon unsalted butter  1 teaspoon salt  1 teaspoon white pepper  3/4 teaspoon black pepper  3/4 teaspoon minced garlic  1/2 teaspoon dry mustard  1/2 teaspoon ground cayenne    In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting 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 ½ 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 300° F. until a meat thermometer reads about 160° F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140° F. Serve immediately topped with some of the pan drippings if you like.  Source: Paul Prudhomme's Louisiana Kitchen

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.