Roast Beef with Garlic and Ginger

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FOR BEST RESULTS, MARINATE THE BEEF FOR 2 TO 3 DAYS IN ORDER TO LET THE FLAVORS OF THE GINGER AND GARLIC PENETRATE. BUT IF YOU DON’T HAVE TIME TO WAIT THAT LONG, A COUPLE OF HOURS WILL DO. THE PROCESS OF ROASTING, THEN RESTING, AND THEN CONTINUING TO ROAST YIELDS VERY JUICY AND TENDER MEAT THAT IS ASTONISHINGLY UNIFORMLY COOKED. AS ALWAYS WITH ROASTING MEAT, THE COOKING TIME VARIES. YOU WILL BENEFIT FROM USING A GOOD MEAT (OR INSTANT-READ) THERMOMETER.

Ingredients

  • One 4-pound beef tenderloin roast or boneless sirloin roast, if preferred
  • About 2 teaspoons crushed black peppercorns (see Note)
  • 3 tablespoons grated ginger, or more to taste
  • 4 garlic cloves, crushed
  • ½ cup olive oil
  • ½ cup soy sauce
  • 2 tablespoons fresh lemon juice or ¼ cup dry white wine, or more to taste
  • 2 tablespoons finely chopped mixed fresh herbs, such as thyme, rosemary, parsley, and/or sage, or more if desired
  • Fine sea salt and freshly ground black pepper
  • 3 tablespoons unsalted butter, at room temperature

Method

Rub the roast with the pepper. Place the meat in a resealable plastic bag.

To prepare the marinade, combine the ginger, garlic, oil, soy sauce, lemon juice, and herbs in a bowl. Mix well and pour the marinade into the plastic bag. Remove most of the air from the bag and seal it carefully. Place the meat in a bowl (in case the bag leaks) and set it in the refrigerator for 2 to 3 days, turning the bag twice a day so the meat is evenly marinated. (If you’re pressed for time, marinate the meat at room temperature for 2 to 3 hours, turning it occasionally.)

Let the meat stand at room temperature for 1 to 2 hours before roasting it. (It is easier to get good, even results when the meat is not cold.)

Preheat the oven to 350°F.

Remove the roast from the bag; set the marinade aside. Scrape the seasonings off the roast with a spoon or a butter knife (as the ginger and garlic are likely to burn during the searing and the first roasting). Rub the roast with salt, pepper, and about 1 tablespoon of the butter.

Heat a large nonstick skillet over high heat. Sear the roast on all sides until browned; this should take about 4 minutes.

Transfer the roast to a baking pan. Place a meat thermometer, if you have one, in the middle of the roast. Roast in the middle of the oven for 40 minutes. Take the roast out of the oven, turn it over, and let it rest, uncovered, for 20 minutes. Reduce the oven temperature to 300°F.

Pour the reserved marinade over the roast and roast for an additional 20 to 30 minutes, or until the thermometer (or an instant-read thermometer) registers 135°F for medium-rare, 145°F for medium. Transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes. (If you keep the meat thermometer in the roast, you will notice that the temperature increases a few degrees, and then very slowly starts to decrease.) Set the baking dish aside.

Just before serving, pour the pan juices and any juices that have collected on the carving board into a small saucepan and simmer for 2 minutes. Strain the liquid through a metal sieve lined with a piece of cheesecloth and return it to the pan. Season with lemon juice, salt, and/or ginger, if necessary. Stir in the rest of the butter; do not let the sauce boil.

Carve the meat and arrange on a platter and serve with the sauce on the side.