MLB Holiday Recipes: Adam Russell's Peppered Beef

Entertaining for the holidays? MLB.com is collecting holiday recipes from players and managers. They are sharing their traditional favorites with you, so feel free to share them with others.

Adam Russell: The Peppered Beef

There is no asking "where's the beef" at a Russell family Christmas Eve dinner. The peppered beef at the Christmas Eve dinner table is the kickoff to our family's favorite night of the year. After two (sometimes three) helpings, we head to church, open some presents and cap off the night with our high-stakes rolling Russell family trivia. On some of these long Christmas Eves, the peppered beef comes full circle and makes great sandwiches. I'm looking forward to it this year, and here's how we make it.

Ingredients

2 tsp coarse ground black pepper

1 tsp garlic powder

1/2 tsp rosemary

1/2 tsp leaf thyme (or 1/4 tspn ground thyme)

1/2 tsp oregano

1/2 tsp poultry seasoning

1 tbsp olive oil

3 lbs eye of either round beef roast, boneless rib eye, rump, tenderloin or round beef roast

In a small bowl, combine spices and olive oil. You may want to add a little extra olive oil to make it easier to spread on the meat. Mix well. Rub meat with spice mixture. Take off those rings and wash your hands. It is easiest to rub in the spice mixture with your hands.

Bake at 500 degrees for 15 minutes. Decrease temperature to 350 for another 30-45 minutes, depending on the internal temp you are looking for. Take it out when it is a bit more red/pink then you would want. It will "keep cooking" a bit once out of oven.

Garlic Mayo Sauce -- the sauce is key!

In a small bowl, combine 1/2 cup of mayo & 1/2 cup of sour cream, 1 teaspoon of lemon juice, 1/2 teaspoon of garlic powder & 1/2 teaspoon of oregano. Mix well, chill and serve. I usually bump up the garlic and oregano.

For three pounds of meat, I usually double the spice mix (depends on how peppery you want it) and double the garlic mayo sauce.