Roast beef with tomato pesto and marinated artichokes

4

People

60

Minutes

Medium

Difficulty

Ingredients

190 g Saclà Tomato Pesto

285 g Saclà Marinated Artichokes

800 g sirloin beef

3 tbsp extra virgin olive oil

1/2 cup white wine

2 tbsp raw salt

1 rosemary sprig

1 sage sprig

Marjoram leaves to taste

Method

1 Tie up the meat with the kitchen twine to shape the roast beef.

2 Preheat the oven to 200°C.

3 Wash, dry and finely chope the rosemary and the sage, add the salt.

4 Drizzle the extra virgin olive oil in a saucepan and brown the meat for approx. 5 minutes. Turn it continuously so that it’s coloured on all sides. Simmer with wine.

5 Remove the meat from the saucepan and sprinkle with salt flavoured with herbs. Place it in the saucepan and put in the oven for approx. 20 minutes.

6 Once cooked, let it rest in the oven for approx. 10 minutes allowing the meat to reabsorb the juices.

7 Cut the meat into thin and regular slices.

8 Dish out the meat, shape the quenelles of Saclà Tomato Pesto with two spoons and lay them on each slice. Add the Saclà Marinated Artichokes and the fresh marjoram leaves. Enjoy!

Method

1 Tie up the meat with the kitchen twine to shape the roast beef.

2 Preheat the oven to 200°C.

3 Wash, dry and finely chope the rosemary and the sage, add the salt.

4 Drizzle the extra virgin olive oil in a saucepan and brown the meat for approx. 5 minutes. Turn it continuously so that it’s coloured on all sides. Simmer with wine.

5 Remove the meat from the saucepan and sprinkle with salt flavoured with herbs. Place it in the saucepan and put in the oven for approx. 20 minutes.

6 Once cooked, let it rest in the oven for approx. 10 minutes allowing the meat to reabsorb the juices.

7 Cut the meat into thin and regular slices.

8 Dish out the meat, shape the quenelles of Saclà Tomato Pesto with two spoons and lay them on each slice. Add the Saclà Marinated Artichokes and the fresh marjoram leaves. Enjoy!

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