Easy and quick roast beef

The easiest pan-seared roast beef

The easiest ever recipe for a roast beef that cooks directly in the pan, without turning on your oven. Pan-searing the roast beef allows you to have a meal ready in about 40 minutes. A few high quality ingredients are the good starting point for most of the recipes. Especially when it comes to meat or fish as star of the dish. Here, a good quality meat is enhanced by the subtle flavour of the herbs and a drop of white wine. This roast beef recipe passed on from generations to my mother-in-law as a family well kept secret. It’s a special moment when a new family begins and finds the union of two recipes traditions, like in my case.

The easiest pan roast beef

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Course: Main dishCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Ingredients

  • 800 gr. of roast-beef meat, well tied-up

  • 1 tbsp unsalted quality butter

  • 1 tbsp extra-virgin olive oil

  • 2 sage leaves

  • 1 bay leaf

  • a little rosemary branch

  • a bit of parsley

  • 100 ml dry white wine

  • sea salt

  • 1 garlic clove

How to

  • It would be ideal to keep the meat out of the fridge for three hours and begin to cook it when it’s at room temperature.
  • In a medium saucepan, melt the butter with the evo oil and add the herbs.Roast beef piece of butcher in pan with butter and herbs
  • On a high temperature add the entire roast beef to the saucepan and flip it on each side of the piece to seal it, 1-2 minutes for each side.
  • When sealed, add the wine and let it evaporate.
  • Keep the meat on medium heat for 10 minutes for each side, for a total of 40 minutes. The beef will be well roasted on the outside and pink at the core.
  • Remove from heat and add salt to your taste.
  • Let it cool for at least 30 minutes and slice it very thin to get the most tenderness.Pan seared roast beef on parchment paper wit a teaspoon of salt
  • Enjoy with your favourite greens, but even more the day after in a sandwich with lettuce, tomatoes and a spread of mustard.

Notes

  • Extra tip: while you wait to your roast beef to cool down, you can collect the meat juice and use it to season potatoes to then roast in oven or cook in a pan.

Here in France (and in Italy as well) the butcher sell directly a meat chunk called “roast beef”. However, you can use also filet (a little more expensive) or silvertop. If the cut comes without any fat on it, I suggest to add a little extra lard on the side to give more flavour, as you see in the photos.

This easy pan-seared roast beef is a naturally gluten free and paleo recipe. Most importantly, this traditional meat dish is a good idea for a dinner with friends, you can make it in advance and lightly warmed up at the right moment.

The butcher’s piece

2 Comments

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