Appetizers/Snacks | Beef/Pork | Beverages | Bisque/Etouffee/Gumbo/Jambalaya | Bread/Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken/Turkey/Cornish  Hens | Condiments/Dips/Relish | Desserts | Fish/Seafood | Holiday's | New Orleans  Restaurant | Pasta/Sauce/Rice/Beans | Preserves/Jams/Jelly | Salad/Dressing | Sandwiches/Po' Boys | Seasoning/Sauce/Rub/Roux | Side Dishes/Gravy/Dressing | Soup/Stew/Chili | Wild Game

Print Recipe

Louisiana Roast Beef

Louisiana Roast Beef

Ingredients:

  • 1 ts Salt
  • 1 ts White pepper
  • 1/2 ts Dry mustard
  • 1/2 ts Ground cayenne
  • 1/4 c Bell peppers, chopped fine
  • 1/4 c Celery, chopped very fine
  • 1/4 c Onions, chopped very fine
  • 2 tb Unsalted butter
  • 3/4 ts Black pepper
  • 3/4 ts Minced garlic
  • 4 lb Boneless sirloin roast

Directions:

  1. In a small bowl combine the onions, celery, bell peppers, butter and  seasonings, mix well.
  2. Place roast in a large roasting pan, fat side up.
  3. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through.
  4. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast.
  5. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours.
  6. For rarer roast, cook beef until thermometer reads 140F.
  7. Serve immediately topped with some of the pan drippings if you like.

6 Servings

From Paul Prudhomme's Louisiana Kitchen

Cajun Recipes Page 1

Links

Contact

We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.


Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com