When it comes to Christmas dinner, it doesn't get more traditional than roast beef. Looking for a new way to serve it up? Choose from 12 great recipes that range from grandma's to gourmet.

Ingredients

1 - sprig fresh rosemary
1 - 2 ounce can anchovy fillets, drained
1 - clove garlic, peeled and smashed
1 - teaspoon freshly ground black pepper
1 - tablespoon red wine vinegar
Olive oil
1 - 2 1/2 pound beef strip loin roast or top sirloin roast*
Fresh rosemary leaves

Directions
Remove leaves from the rosemary sprig. Place rosemary leaves, anchovies, garlic, and black pepper on a cutting board. Roughly chop mixture. Drag the flat, broad side of the knife across the mixture in one direction and then the other until it forms a smooth paste. Transfer to a small bowl. Stir in vinegar and enough olive oil to make a spreadable paste. Set aside.

Trim most of the fat from the roast; score any fat that remains. Rub anchovy paste over beef. Tuck edges of the roast under and tie with kitchen string. Cover and chill at least 1 hour.

Preheat oven to 500 degrees F. Place the roast on a rack in a shallow roasting pan. Insert a oven-going meat thermometer into center of roast. Roast, uncovered, for 15 minutes; reduce temperature to 350 degrees F. Roast for 45 to 60 minutes more or until the thermometer registers 135 degrees F for medium-rare. Remove roast from oven. Cover with foil; let stand 15 minutes. (The temperature of meat will rise to 145 degrees F after standing). Top with fresh rosemary leaves.

From the Test Kitchen
Try substituting 1/4 cup purchased black olive tapenade for the anchovy paste.

*

If you really love anchovies, double the ingredients for the paste and thickly coat the roast.

Nutrition Facts (Roast Beef with Rosemary)
Per serving: 236 kcal cal., 11 g fat (4 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 74 mg chol., 289 mg sodium, 0 g carb., 0 g fiber, 0 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet