This past week was incredibly hectic. I do not know how the days managed to get away from me, but they did! It was a very nice week, however, in that I received my first blogging award, The Sunshine Award. I also have “met” many wonderful food blogger friends on the new Food Blog Forum. It is such a great site with tons of incredible info. I just need to find the time to get into some of the forums and see what people are saying.
I also had my first giveaway which was fun. The recipe I created was featured on Tasty Kitchen on Thursday (that was 2 features on Tasty Kitchen in a week – yeah!) and it now will be on Country Bob’s website next week. To top things off, I received an email from Foodista last night telling me that my Meyer Lemon Sorbet is a finalist in their cookbook contest! You can still vote (if you would like to), by clicking on this link.
Since I was insanely busy all week with oodles of things to do, my hubby was incredibly sweet and stepped into the kitchen to
make a mess cook dinner for me several evenings. I had doctor’s appointments, photography class, other commitments, blah, blah, blah and was just too exhausted to get cooking.
Thursday evening we picked up a little (2 lb.) sirloin tip roast and my hubby decided he would cook it up for us, since Bunky that usually cooks was totally wiped out! I must admit that he is an excellent cook (one of the reasons we would be together! ) and I thoroughly enjoy the evenings he takes over and
tears up the kitchen makes dinner for us.
My hubby took a few pics of the dinner with a point and shoot. No fussy photography, but it was soooo good, we wanted to show you (even if the pics aren’t awesome)!
Here is very simple recipe for his version of roast boeuf!
Sirloin Tip Roast
1 Sirloin Tip Roast (2 lb.)
Freshly ground black pepper
4 whole garlic cloves
2 Tablespoons unsalted butter, partially melted
4-6 springs fresh thyme
1 Tablespoon unsalted butter (room temperature)
Preheat oven to 450 degrees.
Bring roast to room temperature. Pierce the meat all over with a large fork to tenderize the roast. Slice any silver skin or side muscle on the roast. Cut 4 slits in roast and plug with garlic cloves. Rub roast all over with olive oil. Sprinkle generously with salt and pepper. Pour partially melted butter over top of roast. Place thyme sprigs on top. Place the remaining tablespoon of butter on top of the thyme.
Cook at 450 degrees for 15 minutes. Then, cover roast with aluminum foil. Reduce temperature to 350 degrees and cook for an additional 20-30 minutes (checking temp at 20 minutes). We like ours at 135 degrees (medium rare), so ours was done at this point. If you prefer your roast to be medium (150 degrees), you will need to cook it longer. It will depend on your oven, but probably it will take an additional 10-15 minutes.
If you are not pressed for time (like we were), you could also marinate the roast with a little red wine before cooking it to tenderize it further.
Now to the real meat of the post (ha ha) and what many of you may have come here for…the winners of the Country Bob’s All Purpose Sauce giveaway were:
#10 Rustic Garden Bistro
#20 Arlene Feix
There were a total of 24 eligible comments. Thank you everyone for participating! Check back soon because I will have another really awesome giveaway with a BIG ANNOUNCEMENT (big to me anyway!).
Have a great weekend!