Emily's Cumin Roast

I took this idea from a Dukkah-crusted lamb dish I had. Didn't have any nuts at home, so I experimented a bit.

1 hunk of beef
4-colour pepper
Fennel seed
1 tsp sour cream
1/4 cup whipping cream

The meat:
1. Finely grind 1 tbsp rosemary, 1 tbsp cumin, and 1/2 tbsp pepper with a mortar and pestle.
2. Rub this mixture (dry rub) to coat the beef.
3. Let beef marinate at least an hour.
4. Sear the beef on top and bottom in olive oil on a frying pan.
5. Place meat on a rack for baking, then cover top with slices of prosciutto.
6. Cook meat 30 minutes at 375 degrees, then another 10 minutes at 400 degrees. (Depends on the size of your hunk of beef, of course.)
7. Remove from oven and let it rest for about 10 minutes before slicing.

The sauce:
1. Findly grind 1 tsp cumin, 1 tsp fennel seed, and 3-4 pieces of saffron, and a pinch of salt with a mortar and pestle.
2. Add 1 tsp sour cream to the powder, and grind a bit more to mix.
3. Transfer the mixture to a bowl and add 1/4 cup whipping cream.
4. Whip it up until stiff, add salt to taste.
5. Arrange beef on plate and top with whipped sauce.


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