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Export 7 ingredients for grocery delivery
Step 1
Preheat oven to 350°F.
Step 2
Wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Place half of the parsley in a small bowl, along with pepper, and stir to combine. (Reserve remaining parsley for garnish.)
Step 3
Pat beef dry with paper towels and transfer to a roasting pan. Press parsley mixture into all sides of the beef.
Step 4
Cut garlic heads in half horizontally. Place in the center of a 12-inch square of aluminum foil, and drizzle with oil; fold foil around garlic to close the packet. Place in the roasting pan, alongside the beef.
Step 5
Place roasting pan in the oven and roast until a thermometer inserted into the thickest part of the beef registers 135°F (for medium-rare), 1 ¾ - 2 hours. (Remove garlic from the pan once it’s golden and very soft, 1 – 1 ¼ hours; set aside.)
Step 6
Remove beef from the oven and transfer to a cutting board. Loosely cover with foil and let rest, 15-20 minutes.
Step 7
Meanwhile, carefully open the foil packet and squeeze garlic cloves into a small saucepan. Using a fork, mash garlic into a smooth paste.
Step 8
Add broth and sherry to the saucepan with the garlic; stir to combine. Bring to a boil over high heat and cook until reduced by half, about 10 minutes.
Step 9
Add cream to the pan. Return to a gentle boil and continue to cook, stirring occasionally, until reduced by half, about 5 minutes. Remove from heat.
Step 10
Carve beef into thin slices. Garnish with reserved parsley and serve with roasted garlic sauce on the side.
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