INGREDIENTS
- 2kg rib-eye roast (or another beef roast)
- 1 tbs olive oil, plus extra to serve
- 2 garlic cloves, halved
- 40g unsalted butter, chopped
- 4 thyme sprigs
- Juice of ½ a lemon
- 3 baby gem lettuce, halved lengthways
- ¼ cup each flat-leaf parsley leaves and chives, chopped
- 4 cornichons, thinly sliced
- English mustard, to serve
METHOD
- 1.
- Heat the oven at 190°C and grease a baking tray with oil. Sprinkle salt flakes on the beef.
- 2.
- Put oil and garlic in a frypan. Cook for 2 minutes. Remove the garlic and set it aside. Add beef to the frypan and cook for 1-2 minutes on each side until browned. Reduce heat to medium-low, add pepper, butter, thyme, and then return garlic to the mix. Cook 3-4 minutes.
- 3.
- Transfer the beef to the prepared tray. Put butter in a bowl and chill it. Roast the beef for 1 hour 45 minutes, or until a meat thermometer reads 55°C for medium-rare. Rest 20 minutes with foil loosely on top of it.
- 4.
- Put the pan back on high heat. Add 20g butter and thyme that is cold. Cook until the butter foams up, then add lemon juice. Pour over beef.
- 5.
- Thinly slice the beef and place it onto a bed of lettuce. Serve with mustard on the side.
