Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do.
Sirloin tip roast or bottom round roast preferably grass-fed, tied. (my roast was 2.5 pounds)
1/2 cup freshly ground or prepared horseradish
2 tbsp kosher salt
2 tbsp dijon mustard
2 tbsp finely chopped parsley
1 tbsp coarsely ground black pepper
1 tbsp sugar
1 tbsp sherry vinegar
Allow roast to come to room temperature. Preheat oven to 375 degrees. Set roast in a large, deep roasting pan on the rack.
Blend the remaining ingredients together to form a paste and spread on top and side of roast.
Roast in lower third of the oven until thickest part of roast reaches 125 degrees (about 20 minutes per pound). Transfer to a cutting board and let rest for 20 minutes. Temperature will rise 5 to 10 degrees and you will have a rare to medium-rare roast. Be careful not to overcook!
Discard string, and thinly slice the beef across the grain to serve. An unsliced roast can be refrigerated for up to 3 days – great for a make ahead dish, or can be sliced and wrapped in plastic and refrigerated overnight.