Roasted Beef with Rocket

Instructions

1. 1

   Remove beef from refrigerator 30 minutes before cooking. Pat dry with paper towels, then season generously with salt and pepper on all sides.

   Tip: Bringing meat to room temperature ensures even cooking throughout.

2. 2

   Heat 2 tablespoons of olive oil in a large cast-iron skillet over high heat until smoking. Sear the beef on all sides for 2-3 minutes per side until deeply browned.

   Tip: Don't move the meat while searing to develop a proper crust.

3. 3

   Scatter thyme, rosemary, and garlic around the beef. Transfer the skillet to a preheated 200°C oven and roast for 20-25 minutes until internal temperature reaches 55°C for medium-rare.

   Tip: Use a meat thermometer for precise doneness.

4. 4

   While beef roasts, heat remaining olive oil in a separate pan and fry sliced shallots until golden and crispy, about 8-10 minutes. Season lightly with salt and set aside on paper towels.

   Tip: Lower heat slightly if shallots brown too quickly.

5. 5

   Remove beef from oven and let rest on a warm plate for 8 minutes before slicing. This allows juices to redistribute throughout the meat.

   Tip: Resting is crucial for juicy, tender beef.

6. 6

   Pour the pan juices into a saucepan and add balsamic vinegar and beef stock. Simmer over medium heat for 4-5 minutes until reduced by half and slightly thickened. Taste and adjust seasoning as needed.

   Tip: The reduction should coat the back of a spoon lightly.

7. 7

   Arrange fresh rocket on serving plates and drizzle with a little balsamic reduction. Slice the rested beef and arrange over the rocket.

   Tip: Slice against the grain for maximum tenderness.

8. 8

   Spoon remaining balsamic reduction around the plate, top beef with crispy shallots and shaved parmesan, then serve immediately.

   Tip: The warmth of the beef will slightly wilt the rocket while maintaining its peppery bite.