5 lbs boneless beef rib roast
2 cans (5oz each) liver pate
1/4 cup pistachio or pine nuts, chopped
2 tablespoons parsley, chopped
Salt and pepper, to taste
1 1/2 cups mayonnaise
1/3 cup light rum
1 tablespoon lime juice
1 tablespoon parsley, chopped
1/2 teaspoon fresh mint, finely chopped
Directions:
Untie roast and unroll. Combine the pate with the nuts and 2 tablespoons parsley, then spread over unrolled beef. Reroll and tie. Place fat side up in a shallow roasting pan. Season with salt and pepper. Roast in a preheated 325F Oven 25 minutes per pound, or cook to desired doneness. Cool. Cover and chill overnight. In a bowl combine the mayonnaise, rum, lime juice, parsley and mint, then chill. Serve sauce with cold roast.
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