Rare Roast Beef with Fresh Herbs and Basil Oil

1. 1

   Preheat the oven to 475.

2. 2

   Generously coat the roast with half of the chopped herb mixture and season with salt and pepper.

3. 3

   In a large ovenproof skillet, heat 1 tablespoon olive oil over moderately high heat.

4. 4

   Add the roast and lightly brown it on all sides, about 3 minutes.

5. 5

   Wipe out the skillet, return the meat to it and roast in the oven until an instant-read thermometer inserted in the center registers 110, about 25 minutes.

6. 6

   Transfer the roast to a cutting board and season again with salt and pepper.

7. 7

   Cover loosely with foil and let rest for 20 minutes.

8. 8

   Meanwhile, bring a large saucepan of salted water to a boil and fill a bowl with ice water.

9. 9

   Blanch the basil in the saucepan for 15 seconds.

10. 10

    Transfer the basil to the ice water; drain well and squeeze out all of the excess water.

11. 11

    Transfer the basil to a blender.

12. 12

    Add the remaining 1/2 cup extra-virgin olive oil and a pinch of salt and blend thoroughly.

13. 13

    Thinly slice the roast and drizzle each portion with 1/2 tablespoon basil oil.

14. 14

    Sprinkle with the remaining 1/4 cup chopped herbs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.