Roasted Beef with Celery and Garlic Jus

Instructions

1. 1

   Preheat oven to 425°F. Remove beef from refrigerator 30 minutes before cooking to reach room temperature.

   Tip: Room temperature beef cooks more evenly throughout.

2. 2

   Pat beef dry with paper towels, then rub generously with 1.5 tbsp olive oil, salt, and pepper on all sides.

   Tip: Drying the meat helps achieve a better crust when searing.

3. 3

   Heat a cast-iron skillet over medium-high heat. Sear beef on all sides for 2-3 minutes per side until golden brown, then transfer to a plate.

   Tip: A hot skillet creates a flavorful crust through the Maillard reaction.

4. 4

   In the same skillet, add remaining 1.5 tbsp olive oil, then add celery pieces and shallots. Sauté for 4-5 minutes until slightly softened and lightly browned.

   Tip: Browning the vegetables adds depth to the final jus.

5. 5

   Add smashed garlic cloves and thyme sprigs to the skillet, stirring constantly for 1 minute until fragrant.

   Tip: Be careful not to burn the garlic, as it can become bitter.

6. 6

   Place beef back in the skillet on top of the vegetables. Transfer entire skillet to preheated oven and roast for 25-30 minutes for medium-rare (135°F internal temperature).

   Tip: Use a meat thermometer for precise doneness: 130°F for rare, 135°F for medium-rare, 145°F for medium.

7. 7

   Remove beef from oven and transfer to a cutting board. Tent loosely with foil and let rest for 8-10 minutes while preparing the jus.

   Tip: Resting allows juices to redistribute, keeping the meat tender and moist.

8. 8

   Pour wine into the hot skillet with vegetables, scraping up any browned bits. Add beef broth and simmer over medium heat for 5 minutes until reduced by one-third.

   Tip: Deglazing captures all the flavorful caramelized bits from the bottom of the pan.

9. 9

   Strain jus through a fine-mesh sieve, pressing vegetables gently to extract their flavor. Discard solids and return jus to skillet.

   Tip: Straining creates a smooth, silky jus without vegetable pieces.

10. 10

    Whisk in cold butter until melted and incorporated. Taste and adjust seasoning with salt and pepper. Slice beef and serve with roasted celery and jus drizzled over the top.

    Tip: The butter enriches the jus and creates a glossy, restaurant-quality finish.