Make It

Roastbeef with arugula and parmesan salad

Who doesn’t like a nice roastbeef?

It is so easy to make and always a massive hit. With a recipe like this, the meat needs to shine by itself with very little other ingredients namely butter, garlic and some rosemary. I believe the best way to serve a roastbeef is with a little arugula and parmesan salad on the side rather as it makes it extremely light and refreshing.

Roastbeef with arugula and parmesan saladOne of the things, I like the most with this recipe is the fact you can prepare everything well in advance and serve it cold. Also, it works so well in a sandwich with a touch of mayonnaise the next day.

Roastbeef with arugula and parmesan salad
Servings Prep Time
4 people 5 minutes
Cook Time
30minutes
Servings Prep Time
4 people 5 minutes
Cook Time
30minutes
Ingredients
Roastbeef
Arugula and parmasan salad
Instructions
  1. The first and essential step is to sear the meat. Searing the meat does two things. First, it seals the juice inside the meat making it a lot more tender. The second is that it enhance the natural flavour of the meat. In a very hot pan add some butter and olive oil, drop the meat and brown every side for just a couple of minutes.
  2. Place the pan containing the beef together with the rosemary, garlic and remaining butter inside the oven for +/- 20 minutes.
  3. After 20 minutes, take the pan out of the oven and let the meat rest. Don't trow the fat from the pan away but use it as your sauce.
  4. Cut the meat in fine slice and add some sea salt
  5. While the meat is cooking, make the salad mixing together the arugula and the shaved parmesan. Make a simple vinaigrette using lemon juice and olive oil.