This was part of Boss man's Beef. I had trimmed the roast down and deboned it to get this nice Roast. I do not remember what cut it was.
I had made more of a French Herb Crust for it and let it sit overnight in the fridge. Served with it was Balsamic Glazed Brussels Sprout. The Roast was seared off and finished off in the oven. I took a bottle of Red Wine and deglazed the pan to get a nice rich sauce for dinner.
As I had mentioned before, I am not a fan of leftovers because it gets in the way of me cooking every night. Meals like this are great because leftovers can be used for other meals if you are always tight on time to cook every night. We had made sandwiches for lunch and one night we made French Dips out of it.
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