|Fresh herbs: Rosemary, Thyme, Sage||Add as you like|
|Salt, Black Pepper, Chili Powder||Add as you like|
|Balsamic Vinegar||Add as you like|
|Baby vegetables for the side dish: Brussels Sprouts, Carrots, Cherry Tomatoes, Garlic||Add as you like|
- Sprinkle the meat with spices (black pepper and chili powder, no salt), sprinkle with balsamic vinegar on all sides, cover with cling film or put in a container and leave the meat to marinate for one hour.
- Preheat Dutton. Install the grate and grease tray.
- Fry beef on a wire rack until golden brown on all sides (about 2 minutes for each side).
- Reduce the temperature and roast 15-20 minutes. The meat should be slightly soft, springy, medium done.
- At the end of roasting, melt a little butter and add fresh herbs: rosemary, thyme, sage (a few twigs and leaves, knead a little with your fingers).
- Take out beef and butter. Put in a heat-resistant dish, add a little salt, pour with melted butter and herbs, cover tightly with foil, and set aside for 20-30 minutes. During this time, juices have redistributed, and you will retain its perfect roast and juiciness.
- Let's cook the veggies. Place cherry tomatoes, halved Brussels sprouts, baby carrots, and a couple of garlic cloves on the grill rack. Salt, and sprinkle with balsamic vinegar, add some thyme leaves. Grill vegetables until tender (10-15 minutes at medium temperature).
- Put cooked vegetables in a dish to roast beef, put a few sprigs of rosemary, and serve the roast beef with veggies on the table.
- You can serve this roast beef with fresh bread, garlic sauce, or barbecue sauce.
- Don't let the meat cool quickly; after covering it with foil, leave the roast beef in a warm place. If meat cools slowly, you will have perfect roast beef meat with herbal aromas.
- Please note: Cooking time depends on the thickness of the meat. You may need to take a little more or less time to get the doneness you want.
- If you have a meat thermometer, use it to get the perfect roast. The temperature of the medium roast meat is 120°F.