An elegant, delicious roast that you can serve with pride! Adding a layer of pesto to this recipe really adds a lot of depth to the flavor of this meat.

SERVES 6–10

• 1 3–5-lb (1.36–2.25-kg) French roast
• 2 Tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 Tbsp prepared pesto

Garlic Herb Crumbs

• ½ cup unseasoned panko crumbs
• 2 cloves garlic, crushed
• 2 tsp dried rosemary
• 1 tsp kosher salt
• ¼ tsp pepper
• 2 Tbsp olive oil (use infused if you have it)

Preheat oven to 450°F (230°C).

Combine panko crumbs, garlic, rosemary, salt, and pepper in a bowl. Stir in the olive oil until you have a sand-like mixture. Set aside.

Smear olive oil over the roast. Season with kosher salt and pepper. Bake uncovered for 15 minutes. Remove meat from oven and brush with pesto sauce. Spread garlic herb crumbs over the roast.

Reduce oven heat to 325°F (160°C). Bake uncovered for 30–45 minutes until internal temperature reads 130°F (54°C) for medium rare. Allow meat to rest for 5–10 minutes before slicing against the grain.

(Originally featured in Family Table, Issue 842)