Roasted Beef with Watercress

Instructions

1. 1

   Remove beef from refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with sea salt, black pepper, and half the thyme.

   Tip: Room temperature beef cooks more evenly throughout.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the beef on all sides for 2-3 minutes per side until a golden crust forms.

   Tip: Don't move the meat around; let it develop color undisturbed.

3. 3

   Transfer skillet to a preheated 400°F oven and roast for 18-22 minutes until internal temperature reaches 130°F for medium-rare. Remove and let rest for 5 minutes.

   Tip: Use a meat thermometer for perfectly cooked beef every time.

4. 4

   While beef rests, melt butter in the same skillet over medium heat. Add sliced shallots and sauté for 4-5 minutes until golden and caramelized, stirring occasionally.

   Tip: Low and slow caramelization brings out the shallots' natural sweetness.

5. 5

   Add minced garlic and remaining thyme to the shallots, cooking for 30 seconds until fragrant.

6. 6

   Pour red wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Add beef broth and simmer for 5-7 minutes until reduced by half.

   Tip: Deglazing captures all the flavorful caramelized bits stuck to the pan.

7. 7

   Place watercress in a large bowl and drizzle with lemon juice. Gently toss to coat and season lightly with salt and pepper.

   Tip: Add the lemon juice just before serving to keep the watercress crisp.

8. 8

   Slice the rested beef into quarter-inch thick pieces. Arrange on serving plates with sautéed shallots and fresh watercress. Spoon the red wine reduction around the plate and serve immediately.

   Tip: Slice against the grain for the most tender results.