Roasted Beef with Rocket
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in just over an hour. A beautiful beef tenderloin gets a gorgeous caramelized crust, then rests on a bed of peppery rocket that's both delicious and packed with vitamins and minerals. What I love most is how simple it really is, despite tasting restaurant quality. The balsamic glaze brings everything together with a tangy sweetness, while fresh herbs and garlic keep it incredibly flavorful. It's the perfect meal for impressing guests or treating yourself to something special on a weeknight.
Ella x
Ingredients
- 1.2 kgbeef tenderloin(trimmed of excess fat)
- 200 gfresh rocket(washed and dried)
- 4 tablespoonsolive oil
- 1½ teaspoonssea salt
- 1 teaspooncracked black pepper
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 4garlic cloves(crushed)
- 100 mlbalsamic vinegar
- 3shallots(thinly sliced)
- 120 mlbeef stock
- 40 gparmesan cheese(shaved)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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