Holiday Roast with Walnut Sauce

By Naturally Savvy Recipes

Prep Time 10 minutes
Cooking Time approx. 50 minutes
Serves 6


2.5 lbs sirloin or ribeye roast
1-2 Tbsp olive oil
1-1.5 tsp salt
1/2-1 tsp pepper
2 cups shelled walnuts
1/4 cup goat's cheese
1/2 cup milk or milk alternative (+1-4 Tbsp depending on blender's power)
1 Tbsp orange juice
1 Tbsp sugar
1/3-1/2 cup pomegranate seeds
1/4 cup freshly chopped parsley


1. Take the roast out of the fridge for a minimum of 45 minutes before putting it in the oven so it is close to room temperature. This is an important first step.

2. Preheat the oven to 450 F.

3. Place the roast in a cast iron skillet (or other oven-proof dish) and generously cover with olive oil, salt and pepper. Use your hands to press the salt into the meat (to avoid it from falling off when it's roasting).

4. Put a meat thermometer (about 2 inches deep) into the meat and place the roast in the hot 450 F oven for 15 minutes, then reduce heat to 350 F without opening the oven door.

5. Roast at 350 F until the roast's internal temperature reaches 130 F (rare), 135 F (medium-rare), 140 F (medium), 145-150 F (well done). Time will depend on exact weight of the roast and individual ovens, which is why a meat thermometer is essential for success. Start checking after about 30 minutes.

6. Take roast out of the oven, cover with parchment paper, then aluminum foil and a kitchen towel, and let rest for 15 minutes.

7. In the meantime, prepare walnut sauce by adding walnuts, goat's cheese, milk, orange juice and sugar into a high-speed blender or food processor and blend/process until smooth. Depending on the machine's power, add more milk is required to get to a creamy consistency.

8. Slice meat against the grain, top with walnut sauce and sprinkle with pomegranate and freshly chopped parsley.

9. Bonus: Add the juices that formed in the roasting pan into the walnut sauce.

By Naturally Savvy Recipes| November 21, 2016
Categories:  Recipes

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Naturally Savvy Recipes

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