The roast beef is the meat dish par excellence alongside carpaccio associated with the summer period. It can be prepared in various ways and seasonings, but today I want to show you my very light and decidedly delicious version.
Ready to see the recipe for roast beef with Grana shavings and arugula? I’ll see you in the kitchen and on my Facebook page HERE
- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.1 lbs round of beef
- 1 chopped aromatic herbs (Sage, rosemary, bay leaf, thyme)
- 1 lemon zest
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- Half glass dry white wine
- salt
- pepper
- Grana Padano DOP
- arugula
Steps
Preheat the oven to 356°F. In a plate, mix the finely chopped herbs with the chopped garlic, grated lemon zest, salt, and pepper.
Cover the meat with the mixture, massaging well. Tie the meat with kitchen twine
In the casserole, brown the meat with two tablespoons of extra virgin olive oil on all sides.
Deglaze with the white wine then transfer to the oven and cook for 25 minutes.
After the time has elapsed, remove the roast beef from the oven and wrap it in aluminum foil. Allow to cool at room temperature, then place in the refrigerator until just before serving
Now that the roast beef is cold, cut into thin slices, place on the serving dish, season with a pinch of salt, pepper, and a drizzle of extra virgin olive oil. Decorate with arugula and Grana shavings. Enjoy
