Beef Roast Topped With Roasted Red Pepper and Sun-Dried Tomato Relish
By: More is More Mom
Published: Thursday, January 6, 2011 - 6:30pm

Ingredients




6 Serves
2 pounds beef roast (a tri-tip is nice, but not necessary. The relish makes up for a lot of the flavor)
2 red bell peppers
3 cloves of garlic
of salt
8 1/2 ounces jar of sun-dried tomatoes, drained and chopped
2 tablespoons olive oil (1 for the relish, 1 for the roast)
2 tablespoons capers, drained and chopped
1 teaspoon grated lemon zest
2 teaspoons lemon juice
1 teaspoon toasted fennel seeds, ground
1 teaspoon sugar
1/2 cup Italian parsley, chopped
1/2 cup basil, chopped

Preparation

1 Relish: 2 I love when something can be prepped ahead of time. The relish can be made the day before, adding the final two ingredients when the roast comes out of the oven! If you have any left-over relish it would be fantastic on fish or chicken another night, making every meal more special…. 3 Pre-heat broiler 4 Line a rimmed baking sheet with aluminum foil 5 Place the 2 red bell peppers on the baking sheet 6 Broil for approximately 20 minutes, rotating the peppers until the skin is slightly blackened 7 Remove from the heat and place in a bowl, tightly covered, allowing to stand for 20 minutes 8 Peel away the skin, remove the seeds and chop 9 With a mortar and pestle, mince; 10 Cloves of garlic 11 Pinch of salt 12 Mash until a paste if formed 13 In a bowl, combine; 14 Chopped pepper 15 Garlic paste 16 Sun-dried tomatoes 17 Tbsp olive oil 18 Capers 19 Lemon zest 20 Lemon juice 21 Ground fennel seeds 22 Sugar 23 Salt and pepper 24 Put aside until ready to use, or refrigerate over night 25 Pre-heat oven to 425° 26 Season roast with salt and pepper 27 In an oven proof skillet, heat 1 Tbsp oil over medium-high heat 28 Sear beef, for approximately 4 minutes, until underside is nicely browned 29 With tongs, flip over 30 Place skillet in oven 31 Roast until an instant read thermometer registers 125° for medium rare 32 A 2” thick roast may take approximately 20 minutes to cook 33 A thicker roast will take a little longer 34 Remove roast from skillet and place on a cutting board, resting uncovered for 15 minutes 35 Meanwhile, in a hot skillet, add relish 36 Stir, scraping up any brown bits 37 Add; 38 Parsley 39 Basil 40 Stir until well blended 41 Slice beef and top with relish 42 For a quick, easy and yummy potato recipe, please visit me at my website: 43 Http://moreismoremom.com

About


As the More is More Mom®, I’m all about……a more savory and delicious dinner! For your sit down Sunday dinner, or for a weeknight on the fly, there is nothing like a beautiful roast. Why not make it a little more special with a tasty relish? It’s one of those things that makes you go….mmmmmm!