Spooning with Roast Beef

Dinner last night could best be described as a Reverse Bacon Wrap.   I had to shop fast (it was 2 minutes to closing) and ended up stabbing in the dark.   The only rosy roast I could find was called Sirloin Spoon Roast.  We all had a good laugh trying to find out where on the cow this cozy cut came from.  A quick trip through the web, some cookbooks, and our laminated beef cut charts left us puzzled.  And Francois (the meat genius of the Transatlantic Foods family) was no where to be found.


Fearing a dry, tough outcome, we doctored up this 3-lb. baby.  We punctured it with slices of garlic, massaged it with Java Gourmet Cajun Bayou Java Rub, then bundled it in strips of Aux Delices des Bois Southwestern Kick Bacon.  When it was done, we had a beautiful, tender roast that, for the cost ($4.29/lb), delivered on flavor and texture.


Thick juicy slices set up the plate, topped with a hefty slab of Aux Delices des Bois Black Truffle Butter.  Out-of-season asparagus and new potatoes were all that was needed.    Oooh, la vache!