A classic beef roast for two is a delightful way to say, “I love you!” Here’s what’s on the menu for your Valentine’s Day dinner: Randall Great Northern Beans combine exquisitely with fennel-crusted beef roast and flavor-packed herbs in this dish. Enjoy this savory meal with the one you love on this Valentine’s Day. 

Prep time: 15 minutes

Cook time: 3 hours 15 minutes


• 1 beef sirloin tip roast (4 to 6 pounds)

• 4 cups of Randall Great Northern Beans (separate beans from liquid, as you will use a portion of the liquid)

• 3 Tbsp of olive oil

• 1 tsp of minced garlic

• 1 tsp of chopped fresh rosemary

• 1/2 tsp of salt

• 1/4 tsp of pepper

• 2 cups of grape tomatoes

• 6 cups of fresh baby arugula or fresh baby spinach (about 5 oz)

• Shaved Parmesan cheese (optional)

Roast Seasoning: 

• 2 Tbsp of minced garlic

• 1 Tbsp of fennel seeds

• 2 tsp of coarse ground black pepper


Heat oven to 325 degrees F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.

Place roast on a rack in a shallow roasting pan. Insert ovenproof meat thermometer so the tip is centered in the thickest part of beef, not resting in fat. Do not add water or cover. Roast in the oven for 2 to 2 ¼ hours for medium-rare, or 2 ¼ to 2 ¾ hours for medium doneness.

Meanwhile, drain Randall Great Northern Beans, reserving ¼ cup of liquid. 

Place Randall Great Northern Beans, 2 tablespoons reserved liquid, 2 tablespoons oil, and garlic in a food processor. Cover; process until smooth. 

Add rosemary, salt and pepper. Cover; pulse on and off until well blended. 

Cover; refrigerate until ready to use. Refrigerate the remaining 2 tablespoons of bean liquid.

Remove the roast from the oven when the meat thermometer registers 135 degrees F for medium-rare or 150 degrees F for medium. 

Transfer the roast to a carving board; tent loosely with aluminum foil. Let stand, covered, 15 to 20 minutes. (The temperature will continue to rise about 10 degrees F to reach 145 degrees F for medium-rare, or 160 degrees F for medium.)

Before serving, heat 1 tablespoon of oil in a large nonstick skillet over medium heat. 

Add tomatoes; cook and stir for 2 to 3 minutes or until skins begin to split. 

Add arugula; remove from heat. Toss to coat with oil. 

Season with salt and pepper, as desired. 

Remove the tomatoes and arugula from the skillet; keep warm. 

Add the bean mixture to the skillet. Cook and stir over medium heat for 3 to 5 minutes or until just heated through, adding 1 to 2 tablespoons of the remaining bean liquid as necessary for desired consistency.

Carve roast into thin slices. Serve with bean and arugula mixtures. Garnish with Parmesan cheese, if desired.

Recipe inspired by and picture courtesy of beeflovingtexans.com.