Ingredients
- For the herb pesto:
- 1 pot of basil
- 3 garlic cloves
- 2 tbsp roasted pine nuts
- 3 tbsp Parmesan
- 5 tbsp olive oil
- Salt, pepper
- ½ bunch parsley
- For the roast beef:
- 1.2 kg roast beef
- 3 garlic cloves, sliced
- 1-2 shallots, finely cut
- Rosemary
- Thyme
- Olive oil
- Salt, pepper
- 2 tbsp clarified butter
Instructions
For the pesto:
- Combine basil, garlic, pine nuts, Parmesan, and olive oil in a bowl. Season with salt and pepper to taste and puree.
- Finely chop up parsley, thyme, and rosemary and combine with pesto
For the roast beef:
- Prepare meat a day in advance by cutting away fat streaks and sinews. Marinate with garlic, shallots, rosemary, thyme, and olive oil and let sit overnight.
- Season meat with salt and pepper.
- Preheat oven to 90 °C (top and bottom heat), place drip pan in bottom of oven.
- In a pan, fry meat in clarified butter.
- On a grid, cook meat in oven for 2.5 hours until core temperature re- aches 55 °C.
- Coat roast beef with pesto and grill for 5 minutes.
- Garnish with seasonal vegetables and a sauce.
Recipe: Mme. Steichen