Roast Beef Recipe

Prepare and season roast

Remove the roast from the refrigerator 30–60 minutes before cooking to come toward room temperature. Preheat the oven to 230°C (450°F). Pat the roast dry with paper towels. In a small bowl combine olive oil, minced garlic, chopped rosemary, kosher salt and black pepper. Rub the mixture all over the roast, pressing so it adheres.

Sear the roast in a hot skillet over medium-high heat (or use an ovenproof roasting pan): heat 1 tbs olive oil until shimmering. Sear the roast 2–3 minutes per side until browned on all sides to lock in flavor.

Roast in oven: transfer the seared roast (in an ovenproof pan or on a rack set over a pan) to the preheated oven. Roast at 230°C (450°F) for 10 minutes to develop a crust, then reduce oven temperature to 160°C (325°F). Continue roasting about 40–55 minutes more, or until an instant-read thermometer reads 55–58°C (130–136°F) for medium-rare. Adjust time for desired doneness.

Rest and make pan jus: remove roast to a cutting board, tent loosely with foil and rest 15–20 minutes. While resting, place the roasting pan on the stove over medium heat, add 150 ml beef broth and scrape up browned bits to make a quick pan jus. Simmer 2–3 minutes and skim fat if necessary.

Slice: after resting, slice the roast thinly across the grain. Reserve warm or at room temperature until plating.

Prepare sauce: in a food processor or blender, combine drained tuna, mayonnaise, yogurt, capers, minced garlic, anchovy fillet (if using) and lemon juice. Pulse until smooth but still slightly textured. Taste and adjust seasoning with black pepper and more lemon if desired. If too thick, thin with 1–2 tbs water or a little extra yogurt.

Transfer to a bowl, fold in 1 tbs chopped parsley, and refrigerate until ready to serve. Bring to near room temperature before serving if chilled.

Prepare romaine: wash and dry romaine hearts. Halve each heart lengthwise or leave whole depending on presentation. For composed leaves, separate outer leaves gently.

Assemble turkey: lay thin slices of roasted turkey breast over romaine halves or leaves, tucking a few slices into each leaf so each serving has some turkey.

Make dressing and toss: in a small bowl whisk together extra virgin olive oil, red wine vinegar, salt and pepper. Toss cherry tomatoes and sliced red onion with the dressing. Either lightly dress the romaine/turkey or serve the dressing on the side to avoid wilting (recommended: toss tomatoes/onion only).

Plate: place dressed tomato and onion mixture alongside the composed romaine/turkey or spoon a small amount over the leaves just before serving.

Assemble plate: arrange slices of roast beef on each plate. Place a turkey romaine portion alongside. Spoon 1–2 tbs salsa tonnata over the roast beef or serve in a small ramekin for dipping.

Garnish with remaining chopped parsley and a few capers. Serve with lemon wedges and the pan jus passed separately or drizzled lightly over the roast beef.

Serve warm or at room temperature. Leftover salsa tonnata keeps refrigerated up to 3 days.