Oven-Baked Roast Beef with Pecorino and Arugula
Juicy oven-baked roast beef with linguine, seasoned with garlic and thyme, is perfect for a weeknight or a special dinner. It combines tender meat with the rich flavors of olives, pine nuts, capers, and a touch of Pecorino. In less than an hour, you will have a delicious meal on the table!
Ingredients
- 2 pounds Beef Roast
- ⅛ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 pound linguine
- 1 clove garlic finely chopped
- 2 sprigs fresh thyme leaves only
- ⅓ cup pine nuts
- ⅓ cup black olives sliced
- 1 tablespoon capers
- 2 oz. Pecorino cheese slivered
- 2 oz. arugula
Ingredients you need per step are listed below the step in Italic
Instructions
- Remove the beef roast from the refrigerator 30–60 minutes before cooking so that it can come to room temperature. This ensures even cooking.2 pounds Beef Roast
- Preheat the oven to 320 °F.
- Season the roast beef with salt and pepper.⅛ teaspoon salt, ½ teaspoon ground black pepper
- Heat one tablespoon of olive oil in a frying pan over medium heat. Brown the roast beef all around, so the meat becomes nice and crispy.3 tablespoons olive oil
- Then, place the roast beef in a roasting pan, sprinkle with salt and pepper, and bake in the oven until the core temperature reaches 125 °F (for medium-rare). This takes about 20–25 minutes, depending on the thickness of the roast beef.
- When the roast beef reaches the desired core temperature, remove it from the oven, cover it loosely with aluminum foil, and let it rest for 10–15 minutes. This helps distribute the juices in the meat and ensures a tender result.
- Meanwhile, cook the linguine according to the instructions on the packaging in a large pan of salted water until the pasta is al dente. Drain and set aside.1 pound linguine
- Heat the remaining 2 tablespoons of olive oil in a frying pan and fry the finely chopped garlic and thyme on low heat until the garlic is soft but not brown.1 clove garlic, 2 sprigs fresh thyme
- Meanwhile, toast the pine nuts in a dry frying pan until golden brown. This only takes a few minutes, so stay with them to prevent them from burning. Mix the linguine with the garlic.⅓ cup pine nuts
- After resting, cut the roast beef into thin slices and arrange them nicely on a serving dish.
- Garnish the roast beef with toasted pine nuts, slices of black olive, capers, Pecorino cheese, and arugula. Serve the linguine next to it and divide some thyme leaves over the linguine.⅓ cup black olives, 1 tablespoon capers, 2 oz. Pecorino cheese, 2 oz. arugula
NOTES
1. Fresh touch: Grate some lemon zest over the spaghetti for a fresh taste.
2. Prepare: You can sear the roast beef a few hours in advance. Keep covered in the refrigerator until you are ready to roast it.
3. Storage
Roast beef tastes the best fresh, but leftovers can also be stored. If you have any leftovers, it is best to store the beef whole and only cut it into thin slices when you are ready to eat it.
Roast beef tastes the best fresh, but leftovers can also be stored. If you have any leftovers, it is best to store the beef whole and only cut it into thin slices when you are ready to eat it.
- Refrigerator: Let the roast beef cool down quickly, then cover it and store it in the refrigerator for a maximum of 2 days.
- Freezer: Wrap the roast beef in two layers of plastic wrap and freeze it for a maximum of 1 month. Let it defrost in the refrigerator.
- Reheat: Heat the roast beef in the oven (5-10 minutes at 320 °F (160 °C)) or microwave (heat in 30-second steps).
Nutrition
Calories: 941kcal | Carbohydrates: 89g | Protein: 71g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 144mg | Sodium: 3903mg | Fiber: 5g | Sugar: 4g | Vitamin A: 471IU | Vitamin C: 105mg | Iron: 7mg
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