This week’s recipe is a one-pan roast. I am a chef and I love cooking but that comes with a price; dirty dishes. With that in mind, I present a meal sure to please those eating dinner and the one washing dishes after. I paired this dish with my version of a Béarnaise because that is the sauce of choice in my house.
Roasted Striploin:
~4lb Striploin roast
3 sweet potatoes
5 carrots
1 onion
Canola oil
Salt
Pepper
2 TB grilled ramps (or use fresh scallions or chives)
1. Preheat oven to 400ºF.
2. Rub stripling with salt and pepper and lay in large cast iron pan.
3. Chop all veggies into bite-size pieces and lay around the meat. Drizzle with canola oil.
4. Bake until center reaches 125ºF (for medium-rare), will take approx. 20 minutes/lb.
5. Remove, mix in grilled ramps and rest 15 minutes before slicing.
Sauce:
3 egg yolks
1 tsp apple cider vinegar
8oz unsalted butter, melted
Dash of Tabasco
Salt
Pepper
Herbs (or ramp pesto)
Whisk egg yolks and vinegar over a pot of boiling water until they turn light yellow. While whisking, slowly drizzle in melted butter. If it gets too thick add 1/2 tsp water to thin. Season.
