Rosemary Olive Roast Beef

By jeknudson

Ingredients

• 1 3 1/2 pound beef sirloin tip roast
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons olive oil
• Rosemary Olives
• Chopped fresh rosemary (optional)
• 1 1/2 cups pitted mixed olives
• 5 small cloves garlic, peeled, halved lengthwise, green sprouts removed
• 3 small sprigs fresh rosemary or 1 larger sprig cut into 2 to 3 pieces
• 3 sprigs fresh thyme
• 3 tablespoons extra-virgin olive oil
• Pinch kosher salt or flaked sea salt
• Few coarse grinds black pepper
• Small pinch Aleppo or crushed red pepper (optional)

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 350 degrees F. Season beef all over with 2 tablespoons rosemary, salt, and pepper. Heat oil in a 12-inch skillet over medium-high heat. Brown roast well on all sides. Remove to a rack set in a roasting pan. Roast for 1 hour 30 minutes to 1 hour 45 minutes or until 135 degrees F. Remove from oven. Cover and let stand 15 minutes. Serve with Rosemary Olives and additional fresh rosemary, if desired.

Rosemary Olives
1 1/2 cups pitted mixed olives
5 small cloves garlic, peeled, halved lengthwise, green sprouts removed 3 small sprigs fresh rosemary or 1 larger sprig cut into 2 to 3 pieces 3 sprigs fresh thyme
3 tablespoons extra-virgin olive oil
Pinch kosher salt or flaked sea salt
Few coarse grinds black pepper
Small pinch Aleppo or crushed red pepper (optional)

In a large skillet, warm the olives, garlic, and herbs in the oil over medium heat for 3 to 5 minutes or until warmed through and herbs begin to sizzle a bit, swirling and tossing occasionally to avoid browning the garlic. Season will with salt, black pepper, and Aleppo pepper. Cook 1 minute more. Serve warm spooned over roast beef.