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Categories:Viewed: 19 - Published at: a year ago
Ingredients
- a 2-pound boneless beef top-loin roast
- freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 1 bay leaf
- 10 garlic cloves
- fine sea salt to taste
Method
- In a small heavy Dutch oven just large enough to hold beef rub meat with pepper and drizzle with oil.
- Add bay leaf and garlic and let mixture stand, covered, 15 minutes.
- Discard bay leaf and brown beef with garlic over moderate to moderately high heat, turning it to brown evenly and regulating heat as necessary.
- When garlic is golden brown remove with a slotted spoon and reserve.
- Continue browning meat on sides and ends until a meat thermometer registers 130 F. for medium rare meat, 20 to 25 minutes.
- Return reserved garlic to pan and remove from heal.
- Let beef mixture stand, covered, 20 minutes and add salt to pan juices.
- Serve meat, sliced thin, with salt, garlic, and pan juices.
