Prep Time 10 minutes
Cooking Time approx. 50 minutes
- 2.5 lbs sirloin or ribeye roast
- 1-2 tbsp olive oil
- 1-1.5 tsp salt
- 1/2-1 tsp pepper
- 2 cups shelled walnuts
- 1/4 cup goat’s cheese
- 1/2 cup milk (+1- 4 tbsp depending on blender’s power)
- 1 tbsp orange juice
- 1 tbsp sugar
- 1/3-1/2 cup pomegranate seeds
- 1/4 cup freshly chopped parsley
- Take the roast out of the fridge minimum 45 minutes before putting in the oven to get it closer to room temperature. Important!
- Preheat the oven to 450 F.
- Place roast in a cast iron skillet (or other oven-proof dish), generously cover the roast with olive oil, salt and pepper. Use your hands to press the salt into the meat and avoid from just falling off when roasting.
- Put a meat thermometer about 2 inches deep into the meat and place in the 450 F hot oven for 15 minutes then reduce heat to 350 F without opening the oven door.
- Roast at 350 F until the roast’s internal temperature reaches 130 F (rare), 135 F (medium-rare), 140 F (medium), 145-150 F (well done). Time will depend on exact weight of the roast and individual ovens, which is why a meat thermometer is essential for success. Start checking after about 30 minutes.
- Take roast out of the oven, cover with aluminum foil and a kitchen towel and let rest for 15 minutes.
- In the meantime, prepare walnut sauce by adding walnuts, goat’s cheese, milk, orange juice and sugar into a high-speed blender or food processor and blend/process until smooth. Depending on the machine’s power more milk is required to get to a creamy consistency.
- Slice meat against the grain, top with walnut sauce and sprinkle with pomegranate and freshly chopped parsley.
- Bonus: add the juices that formed in the roasting pan into the walnut sauce.