Roasted Beef with Beetroot

Instructions

1. 1

   Preheat oven to 200°C. Toss beetroot cubes with 2 tablespoons olive oil, salt, pepper, and 3 thyme sprigs. Spread on a roasting tray and place in oven.

   Tip: Cut beetroot evenly for consistent cooking.

2. 2

   Pat beef steaks dry with paper towels and season generously on both sides with salt and pepper.

   Tip: Dry beef ensures better browning and crust formation.

3. 3

   Heat remaining 2 tablespoons olive oil in a large cast-iron skillet over high heat until just smoking.

   Tip: A hot pan creates a flavorful crust on the meat.

4. 4

   Sear beef steaks for 3-4 minutes per side until a golden crust forms. Transfer to a separate roasting tray.

   Tip: Don't move the steaks while searing to develop proper color.

5. 5

   Add minced garlic and remaining thyme sprigs to the skillet, sauté for 30 seconds until fragrant. Deglaze with balsamic vinegar and beef stock.

   Tip: Scrape up any browned bits from the pan for extra flavor.

6. 6

   Place beef tray in oven alongside beetroot for 15-18 minutes, until beef reaches medium-rare (internal temperature 55-60°C).

   Tip: Use a meat thermometer for precise doneness.

7. 7

   Remove both trays from oven. Check that beetroot is tender and caramelized at edges.

   Tip: Beetroot is ready when a fork pierces it easily.

8. 8

   Pour the pan sauce into a small saucepan over medium heat, whisk in butter until emulsified, and simmer for 2 minutes.

   Tip: Butter enriches the sauce with a silky texture.

9. 9

   Plate beef steaks, arrange roasted beetroot beside them, and drizzle with the balsamic butter sauce. Garnish with fresh thyme if desired.

   Tip: Let beef rest 3-4 minutes before serving for juicier results.