| 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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