Pan-Seared Herb Roast Beef
A beautifully tender roast beef seared in a scorching-hot dry skillet and infused with fresh rosemary. Chilled and sliced paper-thin, it makes an irresistible sandwich filling or an elegant appetizer alongside artisan cheeses and ice-cold beer. Effortless and impressively good.
🛒 Ingredients
4 servings
- 500 g (about 1 lb) eye of round beef
- A few sprigs of fresh rosemary
- 1 tsp fine sea salt
- 1 tbsp Worcestershire sauce
- 1 tsp garlic paste or garlic powder
- 2 tbsp extra-virgin olive oil
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Directions
- 1
Trim the beef by removing the silver skin and any excess fat with a sharp knife for a clean surface.
- 2
Rub the rosemary sprigs firmly all over the meat to release their aroma, then scrape off any remaining leaves with the back of the knife.
- 3
Heat a non-stick skillet over high heat with no oil. Sear the beef on every side until a deep golden-brown crust forms all around.
- 4
Transfer to a plate, cool to room temperature, then refrigerate for 30 minutes.
- 5
Remove from the fridge and slice very thinly with a sharp carving knife or meat slicer.
- 6
Season with salt, Worcestershire sauce, garlic paste and a drizzle of olive oil. Toss gently and serve immediately.
💡 Chef's Tip
The secret is a bone-dry, blazing-hot pan — adding oil would steam the meat instead of searing it. Pile on toasted bread with gorgonzola or provolone for a next-level party appetizer.
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