Adapted from a recipe in author Patricia Wells's latest cookbook, Salad as a Meal, this rosy roast beef with basil oil seems decadent but contains only two grams of saturated fat per serving.
Ingredients
1 1/2-pound beef eye of round roast
1/2 cup mix of finely chopped rosemary, mint and tarragon
Salt and freshly ground black pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 cups fresh basil leaves
Directions
Preheat the oven to 475°. Generously coat the roast with half of the chopped herb mixture and season with salt and pepper.
In a large ovenproof skillet, heat 1 tablespoon olive oil over moderately high heat. Add the roast and lightly brown it on all sides, about 3 minutes. Wipe out the skillet, return the meat to it and roast in the oven until an instant-read thermometer inserted in the center registers 110°, about 25 minutes. Transfer the roast to a cutting board and season again with salt and pepper. Cover loosely with foil and let rest for 20 minutes.
Meanwhile, bring a large saucepan of salted water to a boil and fill a bowl with ice water. Blanch the basil in the saucepan for 15 seconds. Transfer the basil to the ice water; drain well and squeeze out all of the excess water. Transfer the basil to a blender. Add the remaining 1/2 cup extra-virgin olive oil and a pinch of salt and blend thoroughly.
Thinly slice the roast and drizzle each portion with 1/2 tablespoon basil oil. Sprinkle with the remaining 1/4 cup chopped herbs and serve.
Notes
One serving 200 cal, 36 gm carb, 10.4 gm fat, 2.1 gm sat fat, 26 gm protein.
Reviewed by EL KATIBI MARIA
on
November 18, 2023
Rating:
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