Roast beef with sweet and sour vegetables
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 60 min
- Serving: 4 persone
- Cost: Average
PRESENTATION
Simple to make but perfect to impress your guests, roast beef with sweet and sour vegetables is a special main course to offer for Easter lunch, and not only! Unlike the classic roast beef, the beef sirloin is seasoned with a mix of aromatic herbs that enhance its flavor. The tender and juicy meat is accompanied by a mix of sweet and sour vegetables, specifically artichokes, asparagus, and peas, for a fresh and spring-like side dish with unexpected nuances. The roast beef with sweet and sour vegetables is prepared with seasonal and quality ingredients, and in a few steps, you will surely leave a mark!
If you are looking for other roast beef recipes, also try:
- English roast beef
- Air fryer roast beef
- Salt-crusted roast beef
- Oven roast beef with mushrooms and potatoes
- Citrus roast beef with tray of potatoes, zucchini, and tomatoes
INGREDIENTS
- For the roast beef
- Beef sirloin 2.2 lbs (1 kg)
- Garlic 2 cloves - poached
- Rosemary to taste
- Thyme to taste
- Sage to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For the sweet and sour vegetables
- Artichokes 0.5 lb (200 g) - (to be cleaned)
- Asparagus 7 oz (200 g) - (to be cleaned)
- Peas 1 cup (150 g)
- White wine vinegar 7 tbsp (100 g)
- Water ½ cup (100 g)
- Sugar 2 spoonfuls
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For serving
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - shavings
- Thyme to taste
- Extra virgin olive oil to taste
- Black pepper to taste
How to prepare Roast beef with sweet and sour vegetables
To prepare the roast beef with sweet and sour vegetables, first finely chop the sage, thyme, and rosemary 1. Move on to the meat: remove the membrane from the sirloin 2 and sprinkle with salt 3.
Add the chopped aromatic herbs as well 4 and massage the meat to season it evenly 5. In a non-stick pan, heat the oil with the garlic cloves in their skins 6 and let it infuse for a few minutes.
Place the meat in the pan 7 and brown it well, on high heat, on all sides 8; it will take about 10 minutes. Transfer the meat with its cooking juices to a baking dish lined with parchment paper 9 and cook in a preheated static oven at 350°F for 25-30 minutes. If you have a probe, you can monitor the internal temperature of the meat: for rare it should be between 122°F and 131°F, for medium between 140°F and 149°F, if you prefer it well done the internal temperature should reach 158°F.
In the meantime, prepare the sweet and sour vegetables. For cleaning the asparagus, remove the woody part of the stem 10, then cut them into lozenges leaving the tips intact 11. For cleaning the artichokes, remove the outer and tougher leaves 12.
Clean the base of the stem 13, then cut the artichokes in half and remove the inner choke 14. Finally, slice them 15.
As you clean the artichokes, immediately immerse them in acidulated water 16. In a pan, heat a drizzle of oil, then add the artichokes 17 and asparagus 18.
Salt, pepper 19 and cook over medium-high heat for 8-10 minutes, until the vegetables are softened. Add the peas 20, then pour in the white wine vinegar 21.
Also add the sugar 22 and water 23. Bring to a boil and cook over medium heat for 10-15 minutes 24.
Once the meat is cooked, remove from the oven and let it rest for 10 minutes, then cut it into thin slices 25. Place the slices of meat on a serving plate 26 and distribute the sweet and sour vegetables 27.
Finish with Parmesan flakes 28, a few thyme leaves 29, and the vegetable cooking juices 30.
Finally, season with a drizzle of raw oil 31 and a grind of pepper 32. Your roast beef with sweet and sour vegetables is ready to be served 33!