Thyme and Pepper encrusted Roast Beef

Twist on the Classic

1   Sirloin cut of Beef (7-11 pounds)
2 tbsp 30 ml   Olive Oil
1 tbsp 15 ml   Black Pepper Corns
1 tsp 5 ml   Sea Salt
3 tbsp 45 ml   Thyme
3 tbsp 45 ml   Flat Leaf Parsley
4 cloves   Garlic
0.25 cup 60 ml   Port, for basting
1. Place cut of beef in a roasting tin and sprinkle lightly with a dash of salt and pepper.

2. In a food processor, combine the olive oil, pepper corns, sea salt, thyme, parsley and garlic together, and pulse until combined but still slightly chunky.

3. Pack the mixture onto the roast with your hands until it is all mostly covered. Pour the port around the beef; this will keep the roast moist over the baking time. Cover the roasting tin with tin foil, securing the edges. Bake the roast for 20 minutes at 425*F, then reduce to 350*F and cook for another hour for a medium doneness. Throughout the baking time, baste the roast with the port and drippings to keep it moist and flavourful.