Everything you’ll to make marinated beef:

  • For the beef:
    • 1.2 kg beef (sirloin, tenderloin, or boneless prime rib)
    • 1 tbsp fresh rosemary
    • 1 sprig thyme
    • 2 garlic cloves, unpeeled
    • 3 tbsp olive oil
    • 1/2 cup dry white wine
    • 1 tbsp cold butter
    • Sea salt
    • Freshly ground pepper
  • For the marinated vegetables:
    • 2 eggplants
    • 2 zucchinis
    • 2 bell peppers (yellow and red)
    • A few fresh basil leaves
    • 1 garlic clove
    • 1/2 cup olive oil
    • 1/4 cup balsamic vinegar
    • Salt
    • Freshly ground pepper

Instructions:

  1. Preheat the convection oven to 200°C.
  2. Let the beef sit at room temperature for a while.
  3. Pat it dry with paper towels.
  4. Finely chop the fresh rosemary and thyme with a knife.
  5. Season the herbs with salt and freshly ground pepper. Chop everything together again to combine.
  6. Rub the beef all over with 1-2 tbsp of olive oil, massaging it gently.
  7. Roll the beef in the herb mixture to create a crust on the outside.
  8. Heat an oven-safe pan very well.
  9. Add the remaining olive oil and brown the beef on all sides for 3-4 minutes each, until a crust forms.
  10. Crush the garlic cloves with the side of a knife and add them to the pan with the beef.
  11. Transfer the pan with the beef to the preheated oven.
  12. Roast for 15-20 minutes for medium doneness, or longer if you prefer the beef well done.
  13. Once cooked, transfer the beef to a platter (do not pierce with a fork) and cover it. Let it rest to reabsorb its juices.
  14. Place the pan back on the stove.
  15. Remove the garlic skins and mash them slightly with a fork.
  16. Deglaze the pan with the white wine, letting the sauce reduce and thicken while stirring.
  17. Stir in the cold butter until the sauce becomes glossy.
  18. Add any juices from the resting beef to the sauce and mix well.
  19. Slice the marinated beef and drizzle with the flavorful sauce before serving.
  20. Serve with the roasted vegetables.

For the roasted vegetables:

  1. Slice the eggplants and zucchinis into 0.5 cm thick slices.
  2. Cut the bell peppers into six pieces, removing membranes and seeds.
  3. Season the vegetables with salt.
  4. Heat a non-stick pan (without oil) and lightly grill the vegetables for a few minutes on each side until softened.
  5. Transfer the grilled vegetables to a salad bowl.
  6. Whisk the olive oil and balsamic vinegar with salt and pepper.
  7. Drizzle the dressing over the vegetables and toss.
  8. Add the chopped basil and mix well.
  9. Let the vegetables marinate for a while (even up to a day for better flavor).

Enjoy!

Source: Argiro Barbarigou