Rosemary Citrus Roasted Beef Sirloin Coulotte With a Wild Rice Vegetable Salad

INGREDIENTS

• 1 Beef Coulotte Roast
• Marinade
• Wild rice salad

• 1 small Onion, medium dice
• 2 cloves Garlic, minced
• 2 Thyme sprigs
• 4 Rosemary sprigs
• 2 tsp Kosher salt
• 1/2 tsp Black pepper
• Lemon juice from 1 large lemon
• Orange juice from 2 oranges
• 1 ½ cups Extra Virgin Olive oil

• 4 oz Wild rice
• 1 large Carrot, peeled and small dice
• 1 small Onion, small dice
• 2 ribs Celery, small dice
• 6 oz White Mushrooms, stems removed, small dice
• 1/2 cup Roasted Red Pepper vinaigrette (store bought)

INSTRUCTIONS

1. Combine all of the ingredients for the marinade in a pot and warm over medium heat for 5 minutes. Remove and cool down until room temperature.
2. Place the meat into a zip top plastic bag or plastic/glass container and pour the marinade over the meat and refrigerate for a minimum 4 hours or up to 24 hours.
3. Cook the rice. Cool the rice down, by spreading it out in a thin layer on a cookie sheet and place in the refrigerator for 20 minutes to cool down.
4. In a sauté pan over medium heat add a small amount of olive oil to the pan and then add the carrots, onion, celery and mushrooms and cook until tender (approximately 10 minutes). Cool this mixture down the same way as the rice.
5. When the vegetables and the rice are cool, mix them together in a bowl and mix in the dressing. Mix to coat.
6. When you have marinated the meat to your liking, remove it from the marinade and blot dry with some paper towel. Discard the remaining marinade.
7. Heat up some oil in a oven proof sauté pan over medium high heat and place the meat in the pan and sear until a golden brown color is reach, then turn the meat over and place the pan with the meat into a preheated 300° oven. It should take approximately 75 minutes to cook the meat to medium rare (135° internal temperature). Remove the meat from the oven and let it rest for 10 to 20 minutes before slicing across the grain.
8. Serve with the Wild rice salad and enjoy.