Roasted Beef with Fennel

Instructions

1. 1

   Remove beef from refrigerator 30 minutes before cooking. Pat steaks dry with paper towels and season generously on both sides with sea salt and cracked black pepper.

   Tip: Room temperature beef ensures more even cooking throughout the steak.

2. 2

   Preheat oven to 425°F. Toss fennel halves and shallot pieces with 1.5 tbsp olive oil, salt, and pepper. Arrange on a large roasting pan with thyme sprigs and smashed garlic scattered among them.

   Tip: Place fennel cut-side down to maximize caramelization.

3. 3

   Heat a cast-iron or stainless steel skillet over medium-high heat. Add remaining 1.5 tbsp olive oil and allow it to shimmer for 1 minute.

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

4. 4

   Sear beef steaks for 3-4 minutes on the first side without moving them, then flip and sear for another 3 minutes until a golden-brown crust forms.

   Tip: Resist the urge to move the meat—this develops better browning.

5. 5

   Transfer the seared steaks to the roasting pan with the fennel and vegetables. Place the entire pan in the preheated oven and roast for 12-15 minutes for medium-rare (internal temperature of 130-135°F).

   Tip: Use a meat thermometer for precise doneness; cooking time may vary based on steak thickness.

6. 6

   Remove the pan from the oven and carefully transfer the beef steaks and roasted fennel to a warm serving platter. Tent loosely with foil and let rest for 5 minutes.

   Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.

7. 7

   Place the roasting pan on the stovetop over medium-high heat. Pour in red wine and beef stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.

   Tip: This deglazing process captures all the flavorful caramelized bits.

8. 8

   Simmer for 2-3 minutes until the liquid reduces by half and thickens slightly. Stir in the balsamic vinegar, adjust seasoning with salt and pepper, then strain if desired or serve with the vegetables.

   Tip: The glaze should coat the back of a spoon when ready.