I know it’s Summer, and warm weather is supposed to mean cold ovens and light meals, but every once in a while, you need good old-fashioned meat and potatoes. So I made Rosemary-Pepper Roast Beef with Butter Potatoes, even though the recipe itself describes this as a perfect Christmas dinner, and you can’t get much further away from Christmas than late June.
(Or can you? I can always tell when it’s the first of July, because that’s the day that the Metropolitan Museum Christmas catalogue invariably shows up in my mailbox. It’s like the first robin of Spring, only not.)
Anyhow, here’s how I made the meal: I put white and red potatoes in a 9-by-14-inch pan and drizzled melted butter over them. For the roast, I grounded peppercorns, salt, and rosemary in the processor, then added olive oil. This gave me a sort of paste, which I slathered all over the meat.
I set the roast on top of the potatoes, covered the whole thing with aluminum foil, and roasted it. When it was done, I set aside the roast and deglazed the pan with white wine and lemon juice.
Maybe next week I’ll roast a turkey.