The roast beef is now part of the collective imagination, but to be honest, serving it so simple, “naked and seared,” does not invite that much.
So to rejuvenate this fabulous classic recipe, we are going to prepare roast beef with cherry tomatoes and truffles. A gourmet twist that manages to defuse the complex and enveloping taste of veal. Because as you well know, the roast beef is undoubtedly not a piece of overcooked meat, quite the contrary, inside it must have rosy cooking. And yet precisely because of this very fast cooking, often the roast beef arouses perplexity and distrust… but in this case, the acidity of the tomatoes and the pungent flavor of the truffle will help us to attenuate the assault of the meat.
Ingredients and doses to make roast beef with cherry tomatoes and truffles
- 1 kg of veal loin
- 24 cherry tomatoes
- a few grams of black truffle
- 1 onion
- 1 carrot
- 5 juniper grains
- extra virgin olive oil
- 2 glasses of white wine
- salt and pepper
- 1 tablespoon of apple vinegar
- 2 tablespoons of honey
- herbs (sage, thyme, rosemary)
- valerian or finely chopped salad
How to make roast beef with cherry tomatoes and truffles
Wash and peel the vegetables and cut them into pieces. Put them in a pan with the wine, the juniper, 4 grams of salt, a sprinkling of pepper and the aromatic herbs. Place the roast beef inside and let it marinate all night. If you put it in a vacuum bag, even better. The marinating is not necessary, but it helps, especially if the meat is not of excellent quality. The question is simple: if you buy a perfect piece of meat, you don’t need to season it much before cooking it. It’s already juicy and delicious. If the meat is not tasty, then a wine and vegetable marinade helps.
Wash the tomatoes, cut them in half, cook them in the oven for 2 hours at 90 degrees, then season them with oil, vinegar, salt, and pepper, and stir.
Remove the veal from the fridge, pat dry it with a paper towel and leave it to warm to room temperature for 2 hours. Now some bondage. Take a first turn around the meat and tie, then move away a few centimeters and make another round with the string, taking care to tie all the threads that tighten the meat, with a horizontal loop knotted in each perpendicular thread. Tied in this cage, the meat will remain firm.
Take a pan and heat it on a stove. After pouring in it 4 tablespoons of olive oil. Put the beef inside and brown the meat for a couple of minutes, then turn it until it has browned the entire surface of the loin. Remember also to seal the two ends.
Preheat oven to 200 degrees centigrade. Put the meat in a pan with high sides, cover with a little bit of marinade and place the vegetables inside, but not the aromatic herbs.
Roast beef cooking temperature
Don’t base your cooking on time, but always on the inside temperature of the meat. So buy an instant thermometer to check and leave nothing to chance. Pro chefs check the temperature, not time, to understand if food is cooked or not. It is the most precise and infallible way. The roast beef internal cooking temperature is 55 degrees. If you want it well cooked, you can reach up to 60, but the roast beef must always be cooked rare. As a general rule, consider 20 minutes of cooking for each kilogram of meat if you cook a single piece, but it is not worth the risk.
Once the roast beef is cooked, wrap it in aluminum foil and let it rest for 10 minutes, then remove the foil and let it cool.
Season the valerian and arrange it on the plates. Slice the roast beef, place the slices of meat on the salad, place the tomatoes in the middle, season with a drizzle of extra virgin olive oil, salt, and pepper and cover with truffle shavings. This is how to make a simple piece of baked meat even more delicious.
Which wine goes well with roast beef with cherry tomatoes and truffles?
Truffle, meat, and succulence invite you to pair a tannic red wine like Cabernet Sauvignon, Barolo or Barbaresco, thanks to the splendid harmony between tannins and succulence of the meat and between the earthy flavors of wine and those of truffles. Also, Sforzato from Valtellina is ok, but if you prefer a warmer and more fruity wine, opt for a Sagrantino di Montefalco.