Porcini-Crusted Beef Roast: Holiday Star

This roast couldn’t be easier. The mushroom-herb rub is a cinch to make. If you don’t have a mini food processor, just chop the dried mushrooms, crush the herbs, and mix together them with salt and freshly ground pepper. Serve it with Tomato-Balsamic Sauce and Roasted Garlic-Goat Cheese Sauces.

Porcini-Crusted Beef Roast

1 (1-oz.) pkg. dried porcini mushrooms or other dried mushrooms
2 teaspoons dried thyme
1 teaspoon crushed dried rosemary
1 teaspoon peppercorns
3/4 teaspoon coarse salt
1 (4 1/2-lb.) beef sirloin tip roast
1 tablespoon olive oil

1. Heat oven to 325°F. Place rack in shallow 13x9-inch roasting pan. Place mushrooms, thyme, rosemary, peppercorns and salt in mini food processor or spice grinder; pulse into a powder.

2. Rub roast with oil; pat mushroom mixture onto all sides. As mixture sets, repeat with remaining mushroom mixture. Place roast on rack. Bake 1 hour 35 minutes to 1 hour 45 minutes or until internal temperature reaches 132°F. for medium-rare. Cover loosely with foil; let stand 20 minutes. Thinly slice.

12 servings

PER SERVING: 285 calories, 11 g total fat (4.5 g saturated fat), 39 g protein, 7 g carbohydrate, 95 mg cholesterol, 315 mg sodium, 1 g fiber

Tomato-Balsamic Sauce

1 (14.5-oz.) can fire-roasted or regular diced tomatoes
1 tablespoon olive oil
1/2 cup minced shallots
1 teaspoon coarse-grain mustard
1 tablespoon balsamic vinegar
1 tablespoon capers

1. Pulse tomatoes in food processor until chopped with some texture.

2. Heat oil in medium saucepan over medium-low heat until hot. Cook shallots 3 to 4 minutes or until softened. Stir in tomatoes, mustard, vinegar and capers. Bring to a simmer; cook 8 to 10 minutes or until most of the liquid has evaporated. Serve warm or at room temperature. (Sauce can be made 3 days ahead. Cover and refrigerate.)

Roasted Garlic-Goat Cheese Sauce

1 (6-oz.) pkg. soft goat cheese, softened
2 bulbs roasted garlic, mashed*
1/3 to 1/2 cup half-and-half or milk
1/4 teaspoon salt
4 tablespoons chopped fresh chives, divided

Place cheese, garlic, 1/3 cup of the half-and-half and salt in food processor or blender; pulse until smooth, adding more half-and-half for desired consistency. Stir in 3 tablespoons of the chives. Cover and refrigerate several hours for flavors to develop. Serve at room temperature. Garnish with remaining 1 tablespoon chives. (Sauce can be made 3 days ahead.)

TIP *Cut top one-fourth off garlic bulbs; drizzle lightly with 2 teaspoons olive oil. Wrap in foil; bake at 400°F. for 45 minutes or until garlic is soft. Cool. Squeeze garlic cloves out of skin.