Better Than Pudding: The Secret to the Juicy, Herb-Crusted Roast Beef That Tempted the Grinch Himself
Though it’s not Christmas time already, there’s no bad timing for enjoying one of the favorites of Jim Carrey’s character.
It’s now no secret that the food can become an essential part of a movie or a TV series’ plot, sometimes even getting so much attention that it seems to be a completely new character.
Though many will remember about the famous pudding when it comes to the iconic 2000 movie How the Grinch Stole Christmas starring Jim Carrey, it’s also the delicious roast beef that became a hit after the film was released. If you miss the Christmas vibes or just want to rewatch the movie accompanied by a tasty dinner, here’s an idea.
Ingredients: 1 kg of beef tenderloin, 1 tbsp of ground black pepper, 3 tbsp of olive oil, 3 cloves of garlic, 2 sprigs of fresh rosemary, salt to taste.
Rinse the meat thoroughly and pat it dry with paper towels.
Sprinkle and rub the meat with freshly ground pepper, massaging the piece gently. Then brush the meat with oil using a pastry brush. Wrap the prepared piece in plastic wrap, pierce it several times with a knife, and place it in the fridge to marinate for at least 4 hours.
Remove the marinated meat from the fridge and let it rest at room temperature for about an hour so it warms up evenly.
Heat a skillet over medium heat and add a little oil. Fry a couple of sprigs of rosemary and 3 cloves of garlic in the oil. Place the meat in the hot skillet and cook for 3 minutes on each side.
Preheat the oven to 160°C along with the baking sheet; it should be warm. Move the meat to the baking sheet and place it in the oven. The baking time depends on how well-done you want the meat to be.
After 20–30 minutes, the meat will be rare. Another 10 minutes will give you medium-rare.
Once the roast beef is cooked, wrap it in foil for 30–45 minutes to allow the juices to be released and add tenderness to the dish.
