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Recipe by: reece
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See below ingredients and instructions of the recipe
1/4 c Onions, chopped very fine 3/4 t Black pepper
1/4 c Celery, chopped very fine 3/4 t Minced garlic
1/4 c Bell peppers, chopped fine 1/2 t Dry mustard
2 T Unsalted butter 1/2 t Ground cayenne
1 t Salt 4 lb Boneless sirloin roast
1 t White pepper
In a small bowl combine the onions, celery, bell peppers, butter and
seasonings, mix well. Place roast in a large roasing pan, fat side
up. 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. 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. Bake uncovered at 300F until a meat
thermometer reads about 160F for medium doneness, about 3 hours. For
rarer roast, cook until thermometer reads 140F. Serve immediately
topped with some of the pan drippings if you like. From Paul
Prudhomme's Louisiana Kitchen
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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