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Roast Beef with Fresh Herbs and Basil Olive Oil

Difficulty:Easy

Ingredients

  • ■   ground black Tellicherry Pepper
  • ■   Basil Infused Olive Oil
  • ■   Planeta Extra-Virgin Olive Oil

Description

1 1/2-pound beef eye of round roast 1/2 cup mix of finely chopped fresh herbs: rosemary, mint and tarragon Trapani Sea Salt and freshly ground black Tellicherry Pepper 1/2 cup Basil Infused Olive Oil 1 tablespoon Planeta Extra-Virgin Olive Oil Preheat the oven to 475°. Generously coat the roast with half of the chopped herb mixture and season with Trapani Sea Salt and freshly ground black Tellicherry Pepper. In a large ovenproof skillet, heat 1 tablespoon Planeta Extra-Virgin Olive Oil over moderately high heat. Add the round roast and lightly brown it on all sides, about 3 minutes. Wipe out the skillet, return the meat to it and roast in the oven until an instant-read thermometer inserted in the center registers 110°, about 25 minutes. Transfer the roast to a cutting board and season again with salt and pepper. Cover loosely with foil and let rest for 20 minutes. Thinly slice the roast and drizzle each portion with 1/2 tablespoon Basil Oil. Sprinkle with the remaining 1/4 cup chopped herbs and serve. Recipe adapted from and photo courtesy of www.foodandwine.com.

  • 1. Preheat the oven to 475°.
  • 2. Generously coat the roast with half of the chopped herb mixture and season with Trapani Sea Salt and freshly ground black Tellicherry Pepper.
  • 3. In a large ovenproof skillet, heat 1 tablespoon Planeta Extra-Virgin Olive Oil over moderately high heat.
  • 4. Add the round roast and lightly brown it on all sides, about 3 minutes.
  • 5. Wipe out the skillet, return the meat to it and roast in the oven until an instant-read thermometer inserted in the center registers 110°, about 25 minutes.
  • 6. Transfer the roast to a cutting board and season again with salt and pepper.
  • 7. Cover loosely with foil and let rest for 20 minutes.
  • 8. Thinly slice the roast and drizzle each portion with 1/2 tablespoon Basil Oil.
  • 9. Sprinkle with the remaining 1/4 cup chopped herbs and serve.
  • 10. Recipe adapted from and photo courtesy of www.foodandwine.com.

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