- Servings : 6
- Cook Time : 30m
- Ready In : 50m
- 900g rolled beef roast
- 1 tsp coarse salt
- 1⁄2 tsp freshly ground black pepper
- 11⁄2 tbsps olive oil
Remove roast from refrigerator 1 to 2 hours before cooking so that it has time to come close to room temperature. Sprinkle all sides with salt and pepper and set aside.
Preheat the oven to 220°C. Heat olive oil in a heavy pan on high heat. When the oil is hot, place the roast in the pan and brown it on all sides, including the ends, about 10 minutes.
When su ciently browned, remove the roast from the pan and place on a roasting pan. Place in the oven and roast until the internal temperature is 54°C for rare (60°C for medium), about 20 minutes (or longer if your roast wasn’t at room temp to begin with). Remove from the oven and loosely tent with foil to rest for 15 to 20 minutes before slicing. Serve with grilled aubergine and cherry tomatoes.