Start with a platter of smoked salmon drizzled with olive oil and garnished with chopped chives and lemon wedges. Pour an Australian Shiraz to go with the roast, and serve saut ed teardrop tomatoes and the sweet potato puree. Top it all off with fresh raspberries and mango splashed with Sauternes.
6 servings
INGREDIENTS
DIRECTIONS
Mix mustard and 2 teaspoons thyme in small bowl. Place beef in heavy large roasting pan. Coat beef with mustard mixture. Cover; let stand 1 1/2 hours at room temperature or refrigerate overnight.
Preheat oven to 375°F. Scrape off marinade from beef; reserve marinade. Roast beef 1 hour. Brush reserved marinade over beef. Roast until thermometer inserted into center of beef registers 120°F, about 10 minutes longer. Transfer beef to cutting board. Tent with foil to keep warm.
Pour pan juices into 1-cup glass measuring cup. Spoon fat off top of pan juices. Return juices to pan. Place pan atop burners on medium-high heat. Add wine and 1/2 cup water. Boil until juices are reduced to 1/2 cup, scraping up any browned bits. Stir in remaining 1 teaspoon thyme.
Cut beef into 1/2-inch-thick slices. Sprinkle with salt and pepper. Serve beef with reduced juices.
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