- 1 sprig fresh rosemary
- 1 2 ounce can anchovy fillets, drained
- 1 clove garlic, peeled and smashed
- 1 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
- Olive oil
- 1 2 1/2 pound beef strip loin roast or top sirloin roast*
- Fresh rosemary leaves
- Remove leaves from the rosemary sprig. Place rosemary leaves, anchovies, garlic, and black pepper on a cutting board. Roughly chop mixture. Drag the flat, broad side of the knife across the mixture in one direction and then the other until it forms a smooth paste. Transfer to a small bowl. Stir in vinegar and enough olive oil to make a spreadable paste. Set aside.
- Trim most of the fat from the roast; score any fat that remains. Rub anchovy paste over beef. Tuck edges of the roast under and tie with kitchen string. Cover and chill at least 1 hour.
- Preheat oven to 500 degrees F. Place the roast on a rack in a shallow roasting pan. Insert a oven-going meat thermometer into center of roast. Roast, uncovered, for 15 minutes; reduce temperature to 350 degrees F. Roast for 45 to 60 minutes more or until the thermometer registers 135 degrees F for medium-rare. Remove roast from oven. Cover with foil; let stand 15 minutes. (The temperature of meat will rise to 145 degrees F after standing). Top with fresh rosemary leaves.
From the Test Kitchen:
Try substituting 1/4 cup purchased black olive tapenade for the anchovy paste.
If you really love anchovies, double the ingredients for the paste and thickly coat the roast.