Roast beef with arugula pesto, cherry tomatoes and goat cheese
- Difficulty: Difficult
- Prep time: 60 min
- Cook time: 45 min
- Serving: 4
- Cost: High
- Note + 2 hours and 15 minutes of resting time for the meat
PRESENTATION
This roast beef recipe takes a classic British tradition and gives it a fresh, Mediterranean twist. Really, just picture it: juicy slices of beef, tender from a flavorful marinade with aromatic herbs, all pan-seared to lock in those flavors. And you know what? It’s cooled and served cold—perfect for those warm spring or summer days when you want something lighter. Thing is, what really makes this dish pop is the homemade arugula pesto. It’s peppery and bold, and it blends beautifully into the beef, balancing out its richness. Unlike the usual basil pesto, this version has a real kick—really, it does—and goes perfectly with the other toppings.
You'll find creamy goat cheese crumbled over the top, adding a soft tang that complements those little bursts of confit cherry tomatoes. Super tasty. The tomatoes are slow-roasted until they’re sweet and juicy, so each bite gives you a pop of bright, sunshiny flavor. For those who love putting a new spin on old favorites, this dish feels like a picnic upgrade or an elegant party platter. Instead of the usual Sunday roast, this roast beef recipe borrows some of the best Mediterranean flavors, making it a standout on any table.
Plus, while many stick to roast beef with gravy, swapping in that zippy arugula pesto and rich goat cheese really shakes things up. It’s not just great on its own—these flavors are fantastic in a fancy roast beef sandwich or as part of a laid-back dinner with friends. And look, with so many colorful ingredients, the whole plate looks inviting and vivid, with the golden tomatoes and the green of the pesto catching your eye. Whether you’re serving it to family or pulling out all the stops for a special meal, you end up with a dish that’s both moist and bursting with sharp, fresh flavors that make everyone want seconds. This recipe brings together the best of both worlds—making it an absolute must-try for those who enjoy a culinary adventure. Seriously good stuff.
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INGREDIENTS
- Beef sirloin 2.2 lbs (1 kg)
- Extra virgin olive oil 3 spoonfuls
- Garlic 2 cloves
- Rosemary 2 sprigs
- Thyme 2 sprigs
- Fine salt to taste
- Black pepper to taste
- for the arugula pesto
- Arugula 5 cups (100 g)
- Hazelnuts 1.8 oz (50 g)
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g)
- Extra virgin olive oil 6.8 tbsp (100 ml)
- Fine salt to taste
- Black pepper to taste
- for the cherry tomatoes
- Cherry tomatoes 0.7 cup (100 g)
- Garlic 1 clove
- Basil to taste
- Thyme to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for garnish
- Arugula 4 cups (100 g)
- Fresh goat cheese to taste
- Hazelnuts to taste
- Balsamic vinegar to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Roast beef with arugula pesto, cherry tomatoes and goat cheese
To prepare the roast beef with arugula pesto, cherry tomatoes and goat cheese, gather thyme, rosemary and garlic on the cutting board 1 and chop them to obtain an aromatic mix 2. Rub the meat with this fragrant mixture 3.
Salt 4, cover with plastic wrap and let marinate in the refrigerator for at least 2 hours, or better yet overnight. Heat a pan with a drizzle of oil 5 and brown the meat on all sides 6.
Once browned 7, transfer it to a preheated conventional oven at 392 and cook for about 20-25 minutes, or until the internal temperature reaches 131-140 for rare doneness 8. Meanwhile, wash the cherry tomatoes and place them in a baking dish, dress them with oil 9.
Season with salt and pepper and flavor with garlic, basil and thyme. Meanwhile, remove the roast beef from the oven and let it rest for at least 15 minutes before slicing. Put the cherry tomatoes in the oven and roast them at 392 for about 20 minutes. In the meantime, prepare the arugula pesto: in a jar add the arugula, the hazelnuts 11 and the grated Parmigiano Reggiano 12, salt and pepper.
Pour in the oil 13 and blend with an immersion blender 14 to obtain a smooth and creamy sauce 15. Keep it aside for plating.
Also remove the roasted tomatoes from the oven and let them cool slightly 16. Retrieve the cooled meat 17 and slice it thinly with a sharp knife or a slicer 18.
Arrange the roast beef slices on the plates, slightly overlapping 19. Pipe the arugula pesto in small dollops using a piping bag 20 and do the same with the goat cheese 21.
Place the cherry tomatoes 22 and scatter the hazelnuts 23. Separately, season the fresh arugula with salt 24 and pepper.
Dress with balsamic vinegar 25, toss and add the arugula leaves to the plate 26, finish with the salad dressing 27 and serve your roast beef with arugula pesto, cherry tomatoes and goat cheese immediately.