Roast Beef With Couscous

1. 1

   Place beef in an 8- by 12-inch roasting pan.

2. 2

   In a small bowl, mix wine, hoisin sauce, garlic, and coriander; brush evenly over beef.

3. 3

   Roast in a 425 degree oven until a meat thermometer inserted in thickest part of roast registers 135 degrees for rare (about 35 minutes; after 25 minutes, check temperature every 5 minutes).

4. 4

   During roasting, brush beef 4 times with wine mixture.

5. 5

   If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to loosen browned bits.

6. 6

   Transfer beef to a board and cover loosely.

7. 7

   Combine any remaining wine mixture and all the pan juices, then measure; add enough broth to make 2 1/2 cups total.

8. 8

   Pour broth mixture into roasting pan; bring to a boil stirring to loosen browned bits.

9. 9

   Add couscous; return to a boil, stirring.

10. 10

    Remove pan from heat, cover tightly with foil, and let stand until liquid is absorbed (about 5 minutes).

11. 11

    Stir in peas, onions, and any juices that have accumulated around beef.

* Per serving · 4 servings · Values may vary.

No additional tips available.