Roast beef with scallion-caper green sauce from Gourmet Magazine, April 2007 (page 121)

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Notes about this recipe

  • chawkins on November 14, 2013

    I made the sauce this time. A very different but good alternative to the regular beef gravy, it adds brightness to the dish. Make sure you don't skip the capers and the brine, they bring a lot to the sauce.

  • chawkins on October 07, 2013

    I previously used bottom round in pot roast only, so I was somewhat skeptical about dry-roasting it. But the roast turned out real well, moist and perfectly cooked to medium rare, of course it was not as tender as a rib roast but it was not as fatty either. I did not make the sauce as it was raining hard and I did not want to go out to the garden for the parsley, so I just made regular beef gravy.

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