A tender cut of perfectly-aged USDA-grade beef deserves nothing but the best treatment before finding its way to your plate. But you don’t have to shell out fine-dining prices when you know how to prepare it at home.
Roast Beef with Aioli
Equipment
- cast iron skillet
- Baking tray
Ingredients
- 9 oz cut of beef
- 4 small carrots, peeled
- 3 parsnips, peeled and halved lengthwise
- olive oil
- salt and pepper
- 4 tsp butter
- fresh sprig rosemary
- 2 egg yolks
- 1/4 cup water
- 1 clove garlic, chopped
- 1 tsp mustard
- 1 1/4 cups vegetable oil
Instructions
- Heat a little bit of oil in a cast iron skillet and sear the beef on all sides.
- Add the beef, carrots, and parsnips to a lined baking tray. Drizzle the vegetables with olive oil. Season meat and vegetables with salt and pepper. Portion the butter into small cubes and place on the beef. Add a sprig of rosemary to the vegetables. Broil at 350°F for 10 minutes.
- In the meantime, prepare the aioli. Add egg yolks, water, garlic, mustard, salt, and pepper into a bowl. Mix, then add the vegetable oil while stirring vigorously. Continue until you have achieved a creamy consistency.
VIDEO
While your beef is most certainly the star of this dish, think of its companions — tender, roasted root vegetables and zesty aioli — as its really phenomenal backup singers. It’s the combination of tastes that brings out the best of all ingredients. But enough anticipatory praise. Now where’s my steak knife?