How To Make Roast Beef with Spicy Yogurt-Walnut Sauce
Serve with a creamy sauce made of walnuts, tomatoes, and spiced peppers, this tender roast beef makes a delicious, classy dinner.
Preheat the oven to 450 degrees F. Heat a large ovenproof skillet until very hot.
On a plate, rub the roast all over with the soy sauce and then with 1 tablespoon of olive oil; season with salt and pepper.
Add the roast to the skillet, fat side down, along with any extra oil from the plate. Cook over moderately high heat for 4 minutes, turning occasionally, until browned all over.
Turn the roast fat side up and roast in the oven for 25 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 115 degrees F for rare.
Transfer the roast to a carving board to rest.
Meanwhile, spread the walnuts on a baking sheet and toast for about 5 minutes, or until lightly browned; let cool. Coarsely chop the nuts.
In a medium skillet, heat the remaining ½ tablespoon of olive oil.
Add the frying peppers, cumin, coriander, and cayenne, cover, and cook over moderately low heat for about 5 minutes until the peppers are barely softened. Let cool.
In a medium bowl, combine the yogurt, garlic, walnuts, frying peppers, and tomatoes and season with salt and pepper.
Thinly slice the roast and serve with the walnut sauce.
- Calories: 542.70kcal
- Fat: 30.33g
- Saturated Fat: 11.35g
- Monounsaturated Fat: 13.78g
- Polyunsaturated Fat: 2.00g
- Carbohydrates: 10.56g
- Fiber: 1.63g
- Sugar: 7.34g
- Protein: 55.12g
- Cholesterol: 174.68mg
- Sodium: 994.38mg
- Calcium: 210.43mg
- Potassium: 1151.11mg
- Iron: 5.35mg
- Vitamin A: 54.48µg
- Vitamin C: 29.36mg
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