Tuscan herb-crusted roast beef cooked on the stovetop with Vin Santo
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Herb-crusted Tuscan roast beef
Tuscan home-style roast beef, cooked entirely on the stovetop: browned in a rosemary crust, rolled in fresh garden herbs and finished in Vin Santo. Sliced thinly, with fragrant, slightly sweet pan juices to spoon over. We pick the herbs straight from the garden, but a few pots on the windowsill work just as well.
- Prep Time: 15 minutes
- Resting: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Cuisine: Italian
- Diet: Low-Carb
Ingredients
- 1 beef roasting joint, 1–1.2 kg (2–2½ lb)
- 3 sprigs of rosemary
- A large handful of mixed fresh herbs (sage, rosemary, marjoram, oregano)
- 240 ml (1 cup) olive oil, divided
- A knob of butter (about 1 tablespoon)
- 250 ml (1 cup) Vin Santo or another sweet wine
- Salt and pepper
Instructions
- Finely chop the leaves of the 3 rosemary sprigs and roll the beef in the rosemary, salt and pepper.
- Warm half the olive oil in a heavy-bottomed pan. Put the butter on top of the beef and brown it well on all sides, turning often (about 15 minutes).
- Throw away the oil and wipe the pan clean.
- Finely chop the mixed herbs.
- Roll the beef in the herbs and return it to the pan with the rest of the oil.
- Add the Vin Santo.
- Cook for another 30 minutes, turning often.
- Let rest for 10 minutes, then slice very thinly.
- Serve the herby pan juices at the table to spoon over the meat.
Notes
For a different flavor, use red or white wine instead of Vin Santo.
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