| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Cajun, Main dish, Meats | 6 | Servings |
INGREDIENTS
| 1/4 | c | Onions, chopped very fine |
| 1/4 | c | Bell peppers, chopped fine |
| 1 | ts | Salt |
| 3/4 | ts | Black pepper |
| 1/2 | ts | Dry mustard |
| 4 | lb | Boneless sirloin roast |
| 1/4 | c | Celery, chopped very fine |
| 2 | tb | Unsalted butter |
| 1 | ts | White pepper |
| 3/4 | ts | Minced garlic |
| 1/2 | ts | Ground cayenne |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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