Today is National Pistachio Day. (Yes, there really is such a thing). So to celebrate why not try this pistachio encrusted roast beef?
I always think of a roast as a special occasion meal but in reality it is quite easy to make and doesn’t require nearly as much cooking time as you might think. In many respects it is actually a put it in the oven and forget about it type of meal. But before the meat goes in the oven you do need to a bit of work. I love the crunchy crust the toasted pistachios form on the meat. They seal in the juices and infuse the beef with a subtle salty flavor–they also make for a pretty presentation. To add extra flavor and help the nuts adhere the meat I spread a thin layer of tangy mustard on the meat before adding the nuts. I like Tierenteyn mustard locally made in Ghent, Belgium but a good quality Dijon works well too.
And if you want to continue with the pistachio day why not serve the roast with a side dish of herbed sweet potatoes with feta then complete the meal with chocolate chip, cherry & pistachio crisp cookies? After all, these crunchy little nuts are for more than snacking.
PISTACHIO CRUSTED ROAST BEEF
2 1/2 3 pound round eye roast, trimmed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup Tierenteyn mustard or your favorite Dijon variety
3/4 cup salted pistachios, coarsely chopped
1 tablespoon fresh minced thyme
- Position the rack in the lower third of the oven and preheat it to 325°F degrees.
- Sprinkle the salt and pepper on all sides of the roast and place in the center of a shallow roasting pan.
- Combine the pistachios and thyme in a small bowl.
- Using a rubber spatula or your hands, evenly coat the exterior of the meat with the mustard.
- Again using your hands, coat the mustard covered meat with the pistachio mixture pressing the nuts into the sides of the meat so that they adhere well. Some nuts may fall off into the pan but the majority of them should remain on the meat.
- For medium-rare beef (my preferred level of doneness), roast the beef for 1 1/2 to 1 3/4 hours or until an instant read thermometer reads 130° to 135°F.
- Remove the roast from the oven, tent the entire pan with aluminum foil and allow to rest for 15 minutes before slicing.