¼ cup each flat-leaf parsley leaves and chives, chopped
4 cornichons, thinly sliced
English mustard, to serve
Heat the oven at 190°C and grease a baking tray with oil. Sprinkle salt flakes on the beef.
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.
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.
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.
Thinly slice the beef and place it onto a bed of lettuce. Serve with mustard on the side.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.