1 1/2 pound beef shell roast ˝ New York Strip
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon virgin olive oil
1/4 cup chicken stock ˝ see link


1. Preheat the oven to 450 degrees F

2. Remove all surface fat from the roast. The trimmed roast should weigh 1 1/4 pounds and be 1 3/4 inches thick.

3. 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.

4. 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.

5. Transfer the roast to the 450 degree F 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.
Beef when trimmed of fat and served in small portions can be part of a healthy diet. In this recipe, Jacques Pepin makes a spice rub for the beef and then creates an exterior crust by searing it on the stove top and then finishing it in the oven.
Spicy Beef Shell Roast
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