Rating: 3.71 stars
90 Ratings
  • 5 star values: 24
  • 4 star values: 29
  • 3 star values: 24
  • 2 star values: 13
  • 1 star values: 0
  • 90 Ratings

If your meat is not a thick center cut, the cooking time will be less. Letting the roast rest allows the juices to distribute.

Martha Stewart Living, December 2011

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Recipe Summary test

prep:
10 mins
total:
1 hr 5 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let beef stand at room temperature for 1 hour.

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  • Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.

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Reviews

90 Ratings
  • 5 star values: 24
  • 4 star values: 29
  • 3 star values: 24
  • 2 star values: 13
  • 1 star values: 0