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Arrabiata-Style Fullblood Wagyu Roast Beef with Potatoes
Prep Time: 10 Minutes
Cook Time: 2.5 Hours
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Jess Pryles
Take the Fullblood Wagyu sirloin tip roast out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE FULLBLOOD WAGYU SIRLOIN TIP ROAST
Preheat your oven to 450°F.
Pat the Fullblood Wagyu roast dry with a paper towel.
Season the roast well on both sides with the kosher salt and cracked black pepper.
In a small mixing bowl, combine the tomato paste, mustard, crushed garlic, Worcestershire sauce, dried oregano, red pepper flakes, and onion powder. Mix to form a paste.
Spread the paste over both sides of the roast using a spoon or spatula.
Then, place the Fullblood Wagyu sirloin tip roast onto the rack positioned inside the roasting pan.
Place the roast in the oven to sear for 10 minutes.
Then, lower the heat to 300°F.
The roast will take approximately 90-120 minutes to cook. It is ready when it reads 135-140°F on a meat thermometer.
NOTE: After an hour and a half in the oven, make sure to monitor the roast’s temperature closely, so it does not overcook.
Once your Arrabiata-style Fullblood Wagyu roast reaches 135-140°F, remove it from the oven.
Cover it loosely with foil, and allow it to rest for 15 minutes.
PREPARING THE POTATOES
Preheat your oven to 425°F.
Cut all of your small potatoes in half, and place them on a parchment paper-lined baking sheet.
Drizzle olive oil on the potato halves, and toss them with sea salt and freshly ground black pepper.
Cook the potatoes in the oven for 25-30 minutes until softened and golden brown around the edges.
Sprinkle the oven roasted potatoes with salt.
Place the roast on a large cutting board, and slice the roast thinly.
Serve with the oven roasted potatoes, and enjoy!
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