Filed Under: Beef, Dinner, Food, main-dish, roast beef, Thanksgiving

Pumpkin Spice Roast Beef with Warm Beets

Roast beef, spiced like pumpkin pie...does Thanksgiving get much better than this?

September 29th, 2015

From Ricardo Magazine

Thanksgiving is all about the flavours, and this recipe combines a main dish of beautifully roasted beef with the spices normally reserved for dessert. It's a new twist that we find ourselves getting behind with gusto.
Servings
6 to 8
Prep Time
45 minutes
Cook Time
1 hour
Ingredients
  • ROAST:
  • 1 tsp (5 ml) ground cinnamon
  • 1/2 tsp (2.5 ml) ground ginger
  • 1/4 tsp (1 ml) ground nutmeg
  • 1/4 tsp (1 ml) ground cloves
  • 1 sirloin beef roast, about 4 lb (1.8 kg), tied
  • 12 medium red potatoes, halved
  • 1/4 cup (60 ml) olive oil
  • Salt and pepper
  • BEETS:
  • 5 oz (150 g) dry chorizo sausage, diced
  • 2 shallots, thinly sliced
  • 2 tbsp (30 ml) olive oil
  • 4 large beets, cooked, peeled and cubed
  • 1 tbsp (15 ml) honey
  • GARNISH:
  • 1 cup (250 ml) sour cream
  • 1/4 cup (11 g) flat-leaf parsley leaves, chopped
Directions
  1. ROAST: With the rack in the middle position, preheat the oven to 400°F (200°C).

  2. In a bowl, combine the spices. Reserve ½ tsp (2.5 ml) of the mixture for the garnish. Rub the roast with the remaining spices.

  3. On a baking sheet, toss the potatoes with half of the oil (2 tbsp/30 ml). Scatter on the sheet, cut side down.

  4. In a large skillet over medium-high heat, brown the roast on all sides in the remaining oil (2 tbsp/30 ml). Season with salt and pepper. Place the roast in the centre of the baking sheet.

  5. Roast in the oven for about 45 minutes or until a meat thermometer inserted into the centre of the roast reads 118°F (48°C) for rare doneness. Remove the roast and transfer to a plate. Let rest for 10 minutes. Continue cooking the potatoes in the oven, if needed, until golden brown and tender.

  6. BEETS: In a large skillet over medium-high heat, brown the chorizo and shallots in the oil. Add the beets and honey. Continue cooking until the beets are warmed through. Season with salt and pepper.

  7. GARNISH: In a small bowl, combine the sour cream and the reserved spices. Generously season with pepper. Cut the roast into thin slices. Serve with the potatoes, warm beets and spicy sour cream. Sprinkle with the parsley.

  8. NOTE: If you prefer your roast medium-rare, a meat thermometer inserted into the centre of the roast should read 125°F (52°C).

Pumpkin Spice Roast Beef with Warm Beets
Ricardo Magazine
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