Ho, Ho Ho !

It is so exciting to cook around Christmas time, because all Old World dishes are back onstage , being the starlets of the season, bringing up the joy.

Here is my version of roast beef, tasty, good looking and easy to put together.

Either you serve it warm, with gravy and all trimmings or cold with horseradish sauce this classic will enchant your taste buds.

I used beef sirloin this cut against the grains.

One piece of 4 lbs will take care of approximately 6 ppl.

In order to perform right with this dish you need:

one long branch of rosemary

10z of peppercorn melange (red , black, green)

Maldon Sea salt (my favorite)

2 oz Canola oil

butcher twine

After trimming of fat the sirloin, tie it up tight with a branch of rosemary as pictured,

then roll it over the mixed peppercorns and salt.

Once is nicely crusted seared the meat on all sides, to seal the juices.

In a preheated oven, roast the meat at 350 degrees for about 15 minutes.

Take it out and let it rest for an half hour, before slicing.

A nice glass of vino will go perfect with the meat, my suggestion today is

Nino Negri ‘Sfursat Tradizionale’ Valtellina DOCG ’05, a fantastic wine

with an intense garnet color, the wine has aromas of mint, eucalyptus, toasted bread, licorice root, sun-dried hay, with balsamic notes. The dense palate flavors include cocoa powder, black pepper, prunes and dried figs. Richly extracted, the wine exhibits vanilla notes and strong, ripe tannins.