Roasted Beef with Courgette

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the beef steaks dry with paper towels and season generously on both sides with sea salt and black pepper.

   Tip: Drying the beef ensures a better crust when searing.

2. 2

   Toss the courgette batons and red onion wedges with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking tray in a single layer.

   Tip: Arrange vegetables in one layer so they roast evenly rather than steam.

3. 3

   Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the remaining 2 tablespoons of olive oil until shimmering.

4. 4

   Sear the beef steaks for 3-4 minutes on each side until a golden crust forms. Transfer the seared beef to the baking tray alongside the vegetables.

   Tip: Don't move the steaks while searing—this creates the flavorful crust.

5. 5

   Scatter the minced garlic, thyme sprigs, and rosemary sprigs over the beef and vegetables. Place the baking tray in the preheated oven.

6. 6

   Roast for 12-15 minutes for medium-rare beef, or longer if you prefer it more cooked. The internal temperature should reach 52-55°C for medium-rare.

   Tip: Use a meat thermometer for precise doneness.

7. 7

   Remove the tray from the oven and transfer the beef to a warm plate. Tent loosely with foil and let rest for 5 minutes while you finish the pan sauce.

   Tip: Resting allows the juices to redistribute through the meat.

8. 8

   Place the skillet over medium heat, add the butter and beef stock, scraping up any browned bits from the bottom. Simmer for 2 minutes, then stir in the lemon zest and juice.

   Tip: The browned bits contain concentrated flavor—don't skip deglazing.

9. 9

   Spoon the warm sauce over the rested beef and arrange the roasted courgettes and onions on the plate. Serve immediately garnished with fresh herb sprigs.