This recipe takes advantage of making appetizer bites from leftover roast beef. The recipe is enough roast to make 4 to 6 main course servings as a roast one night, with enough left over to make 40 Bites to serve within 3 days.
In bowl, mix together maple sugar, mustard, garlic, peppercorns and salt. Place roast, fat side up, on rack in shallow foil-lined roasting pan. Insert oven-safe meat thermometer into center of roast, avoiding fat or bone. Smear maple sugar mixture all over roast.
Oven sear beef by placing in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C) and cook until thermometer reads 135°F (57°C) for medium-rare, about 1-1/2 hours. Remove from oven.
Place roast on cutting board, cover with foil and let stand for least 15 minutes. Reserve approx. 8 oz (250 g) of rare roast beef to make the Beef Wrapped Maple Parsnip Bites (should be enough for 40 super-thin slices of rare-roast beef).
Cut parsnips into matchsticks, about 2-inches (5 cm) long and ½ inch (1 cm) thick. Place parsnips in large rimmed baking sheet. In bowl, whisk together maple syrup, olive oil, salt and pepper. Drizzle mixture over parsnips, tossing to coat.
Roast in 425°F (225°C) oven, stirring occasionally, until very golden and crisp; about 20 minutes. Let cool slightly. Wrap cooled parsnip in room temperature thin slices of leftover roast beef. Place parsnip-wrapped beef on serving platter and serve with Maple Dijon Dipping Sauce: 2 tbsp maple syrup mixed with 2 tbsp grainy Dijon mustard.
Wrap cooled parsnip in room-temperature thin slices of beef. Place parsnip wrapped beef on serving platter and serve with Maple Dijon Dipping Sauce.
Servings 40