Patricia Wells is my go to during the summer, her recipes and easy and always delicious! Even my picky eaters enjoyed it.
- 1/2 c finely minced herbs (tarragon, sage, oregano, mint, chives – what ever you have)
- 1 lb beef for roasting (beef fillet, tri-tip roast, any think cut top round or sirloin)
- Salt and pepper
- 2 tbsp olive oul
- Basil oil for garnish
Preheat oven to 475.
Salt and pepper the beef. Place half the herbs on a plate and press into beef. Flip over and repeat on the other side.
Heat oil is an ovenproof skillet over moderately high heat, add the meat and brown on all side.
Place the skillet in the oven and roast for 12 – 15 minutes until it reaches the temp of 120.
Transfer to a cutting board, cover with foil and let rest 10 minutes.
Slice thin, against the grain. Sprinkle remaining herbs over beef and drizzle with basil oil.