Meat Special Recipe

Prepare the marinade

In a bowl whisk together olive oil, soy sauce, Worcestershire sauce, brown sugar, minced garlic, dijon mustard, smoked paprika, chopped rosemary, kosher salt and black pepper until combined.

Marinate the meat

Place the beef in a shallow dish or resealable bag. Pour the marinade over the beef, turn to coat every surface. Marinate in the refrigerator for at least 2 hours or up to 12 hours for best flavor. Remove from refrigerator 30 minutes before cooking to come closer to room temperature.

Preheat oven and pan

Preheat oven to 180°C (350°F). Heat a large ovenproof skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon olive oil to the pan.

Sear the beef

Pat the beef dry with paper towels to encourage browning. Place beef in the hot skillet and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. If your cut is thick, also sear the edges for 1–2 minutes each.

Roast to temperature

Transfer the skillet to the preheated oven and roast until internal temperature reaches 58–60°C (135–140°F) for medium-rare, or 65–70°C (150–160°F) for medium — about 12–25 minutes depending on thickness. Use an instant-read thermometer to check doneness. Remove beef to a cutting board and tent loosely with foil. Let rest 10–15 minutes before slicing so juices redistribute.

Prepare vegetables

While the meat marinates (or 30 minutes before roasting), toss halved baby potatoes, carrot pieces and red onion wedges with 2 tablespoons olive oil, thyme sprigs, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper on a rimmed baking sheet in a single layer.

Roast vegetables

Place vegetables in the oven (you can roast them on a rack below the meat or in a separate oven) at 180°C (350°F) for 30–40 minutes, stirring once halfway, until potatoes are tender and edges are caramelized.

Deglaze the pan

After removing the seared beef from the skillet, place the pan over medium heat on the stovetop. Pour in the red wine (if using) and scrape up browned bits from the bottom with a wooden spoon. Let wine reduce by half, about 2–3 minutes. If not using wine, skip to adding stock and scrape fond.

Make the sauce

Add beef stock to the pan and bring to a simmer. Taste and adjust seasoning. If you want a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk into the simmering sauce and cook 1–2 minutes until slightly thickened.

Finish with butter

Remove pan from heat and whisk in the cold butter pieces until the sauce is glossy and slightly thickened. Stir in half the chopped parsley. Taste and adjust seasoning with salt and pepper.

Slice the rested beef against the grain into 5–8 mm thick slices. Arrange slices on a serving platter or plates, spoon pan sauce over and around the meat. Scatter remaining parsley over the beef and serve with roasted vegetables and lemon wedges on the side for brightness. Serve immediately.