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Preheat oven to 325°F. Trim fat from beef. In a small bowl, combine aniseed, oil, 2 tablespoons mustard, garlic, salt and pepper; set aside 3 tablespoons of this mixture. Place beef on a rack in a shallow roasting pan. Spread the remaining oil mixture on top and sides. Roast for 1 1/3 to 2 1/4 hours for medium-rare (135°F internal temperature) or 2 1/4 to 2 3/4 hours for medium (150°F).
Meanwhile, combine dried fruit, onions, 1/3 cup orange juice and the reserved oil mixture. Fold an 18-by-36-inch piece of heavy foil in half to make an 18-inch square; place fruit mixture in center. Double-fold opposite foil edges, leaving room for steam. During the last 1 hour of roasting time, place packet beside roast. During the last 30 minutes, place pears in pan beside roast; stir once.
Transfer roast and pears to a platter; cover and let stand 15 minutes. Remove foil packet from oven; set aside. Reserve 1 tablespoon drippings in roasting pan; whisk flour into drippings. Whisk the remaining 2 cups orange juice with the remaining 1 tablespoon mustard; add to pan. Place pan over two burners on medium-high heat. Whisk until thickened and bubbly, scraping up browned bits; whisk 1 to 2 minutes more. Strain; serve with beef, fruits and onions. Garnish with rosemary.