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:
- Preheat the convection oven to 200°C.
- Let the beef sit at room temperature for a while.
- Pat it dry with paper towels.
- Finely chop the fresh rosemary and thyme with a knife.
- Season the herbs with salt and freshly ground pepper. Chop everything together again to combine.
- Rub the beef all over with 1-2 tbsp of olive oil, massaging it gently.
- Roll the beef in the herb mixture to create a crust on the outside.
- Heat an oven-safe pan very well.
- Add the remaining olive oil and brown the beef on all sides for 3-4 minutes each, until a crust forms.
- Crush the garlic cloves with the side of a knife and add them to the pan with the beef.
- Transfer the pan with the beef to the preheated oven.
- Roast for 15-20 minutes for medium doneness, or longer if you prefer the beef well done.
- Once cooked, transfer the beef to a platter (do not pierce with a fork) and cover it. Let it rest to reabsorb its juices.
- Place the pan back on the stove.
- Remove the garlic skins and mash them slightly with a fork.
- Deglaze the pan with the white wine, letting the sauce reduce and thicken while stirring.
- Stir in the cold butter until the sauce becomes glossy.
- Add any juices from the resting beef to the sauce and mix well.
- Slice the marinated beef and drizzle with the flavorful sauce before serving.
- Serve with the roasted vegetables.
For the roasted vegetables:
- Slice the eggplants and zucchinis into 0.5 cm thick slices.
- Cut the bell peppers into six pieces, removing membranes and seeds.
- Season the vegetables with salt.
- Heat a non-stick pan (without oil) and lightly grill the vegetables for a few minutes on each side until softened.
- Transfer the grilled vegetables to a salad bowl.
- Whisk the olive oil and balsamic vinegar with salt and pepper.
- Drizzle the dressing over the vegetables and toss.
- Add the chopped basil and mix well.
- Let the vegetables marinate for a while (even up to a day for better flavor).
Enjoy!
Source: Argiro Barbarigou