Published November 1, 2003.
An unconventional cooking method yields excellent results with an overlooked roast.
When it comes to holiday beef roasts, most cooks opt for either prime rib or tenderloin. These cuts are crowd pleasers, but we had reservations about each of them. Bones give prime rib great flavor, but they are a hassle when it comes to carving. A tenderloin is boneless and easy to cook and carve, but, frankly, its flavor is a bit tame.
A top-quality boneless roast that is tender, flavorful, and easy to carve.
Use a top loin roast, which is tender, perfectly marbled, and full-flavored. Age the meat for at least one day and up to three for a mellow, buttery, and nutty flavor. Start the roast in a skillet on the stove, then finish it in a low oven for a tasty, browned crust and a juicy, pink interior.
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