Roast Beef & Fingerling Potatoes w/ Mushroom Gravy

Dry Roast Beef

October 28th 2011By June Hersh

If you dream in shades of medium rare, then nothing speaks to you like a good roasted beef. It needs only basic seasonings, and deserves a round of applause when it comes out of the oven. Behind the Counter The silver tip makes the best roast beef. It is lean, beefy and solid (good traits in a mate) and should be roasted to rare/ medium rare. Alternate cuts french or square roast (a little chewier) (=$), Club roast (+$), boneless rib eye roast (+$) both tender but pricey.