Roast Beef

Method

1. Season a 1kg piece of beef (fiocco di fassona) with salt and pepper. Let come to room temperature.
2. Heat a heavy pan (cast iron or stainless steel) with oil with a high smoke point. Sear the meat on all sides until a dark crust forms.
3. Add butter to the pan and baste the meat for 2-3 minutes.
4. Transfer the meat and butter to a roasting pan with carrots and parboiled potatoes. Roast at moderate heat for about 40 minutes, basting occasionally.
5. Remove meat when internal temperature reaches 50-56°C for medium-rare. Let rest under foil.
6. Continue roasting the vegetables until golden and glazed. Slice the roast beef and serve with the vegetables and pan juices.