Pesto roast beef with thick-roasted russet potatoes.
Photo by Gwénaël Le Vot
Serves 4
Roast
2-pound tri-tip beef roast (or top sirloin roast)
½ cup basil pesto, divided
1½ teaspoons coarse-ground black pepper
14.5-ounce can Italian-style diced tomatoes
Grated and shaved Parmesan cheese, for garnish
Potatoes
2 large russet potatoes, washed and cut into ¼–½-inch slices
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon dried thyme (or your favorite herb blend)
Preheat oven to 425 F. Cover a shallow-rimmed baking sheet with foil and set aside. Using a spatula, evenly spread ¼ cup pesto all over roast and sprinkle with pepper. Place meat on baking sheet and roast in preheated oven for 30–40 minutes for medium rare or 40–50 minutes for medium. Test roast for doneness with an instant-read thermometer, 135 F for medium rare and 145 F for medium. Remove to a carving board and tent loosely with foil to keep warm. Let stand for 20–25 minutes. The meat’s temperature will continue to rise, to about 145 F for medium rare and 160 F for medium.
In a small saucepan over medium heat, combine tomatoes and onion. Cook 15–20 minutes or until onion is tender and most of the liquid has evaporated, but not all. Stir in remaining ¼ cup of pesto and keep warm.
While roast is cooking, prepare potatoes. In a large bowl, combine potato slices, oil, salt and thyme. Mix thoroughly and place potatoes on a foil-lined baking sheet in a single layer. As soon as roast is removed from oven, insert potatoes and bake 20 minutes until light brown and tender; flip and bake an additional 15–20 minutes. Test for doneness with a cake tester or toothpick. Thicker slices will require a longer baking time.
When ready to serve, carve roast across the grain into thin slices. Sprinkle with additional salt and pepper, to taste. Serve with tomato sauce and potatoes. Garnish with grated Parmesan, and using a potato peeler, shave additional Parmesan over roast and potatoes.