I started by preheating the oven to 450 F. I know it's high but this sears and browns the meat. I put the meat in a roasting pan with onion and celery chopped large on the bottom as a rack and sprinkled the meat all around with my favorite Ryan Duffy's Steak Spice and a little Emeril's Essence. Any of your favorite beef spice mixes will do or just salt and pepper the roast. The roast cooked at 450 for 20 minutes. Then I turned it down to 350 for another 20 minutes and ours was done. It was only small. But I would never have dreamt it was done so quickly had it not been for my handy dandy thermometer. You only want it to be about 110 F internally. I know that sounds low but let it sit, tented under foil for 25 minutes. It will be perfect.
This is a great meal for company. Elegant yet easy. Roast some veggies in the same oven and you'll be sitting down to a great meal with little sweat!
Another meal fit for company was the Smoked Salmon Pasta I made on Sunday. This was inspired by a dish I saw on Gordon Ramsey's Kitchen Nightmares. It looked delicious but I couldn't find the recipe anywhere so I came up with my own version.
Smoked Salmon Pasta with Sugar Snap Peas
- 1 cup or so of dried bowtie pasta
- 1 tsp capers
- 1/2 lb or 200g sugar snap peas, sliced into 1/4 inch pieces
- 1/2 clove garlic, minced
- 3 tbsp fresh chopped dill
- 2 -3 oz smoked salmon
- 1/2 -3/4 cup of light cream (I used coffee cream at 18%)
- 3 tbsp shredded parmesan, plus more for serving
- Bring a pot of water to boil and cook pasta according to box directions. Save 1 cup of the pasta liquid when draining.
- Heat a large skillet over medium heat. Spray pan with olive oil cooking spray if you wish.
- Add capers and cook for 2 minutes.
- Add sliced sugar snap peas and cook another 2 minutes.
- Add garlic and dill and cook for 30 seconds.
- Add smoked salmon at the same time you add the pasta.
- Toss in the cream and heat through.
- Add in the parmesan and mix thoroughly.
- If the sauce is too thick, add some of the pasta water.
- Serve sprinkled with a little more parmesan on top.
A glass of white wine is a great accompaniment.