Pan-fried Roast

24/11/2023

Pan-fried roast is a practical variant of the traditional oven roast, ideal for those who don’t have much time or prefer not to use the oven. Here is a recipe for a classic Italian-style pan-fried beef roast.

Ingredients

800 g of beef (for example, a silverside cut)
2 tablespoons of extra virgin olive oil
50 g of butter
1 sprig of fresh rosemary
2 bay leaves
Some black peppercorns
1 glass of robust red wine
Salt to taste
Beef broth or hot water as needed

Preparation

Dry the piece of meat well with paper towels.
Tie the meat with kitchen twine to maintain its shape during cooking.
Heat a large pan and add the oil and half of the butter.
When the butter has melted and the pan is hot, add the meat to the oil and sear all sides until they turn golden. This process is called browning and helps to seal the juices inside the meat.
Lower the heat, add the remaining butter, rosemary, bay leaves, and peppercorns.
Brown the meat over low heat, turning occasionally for even cooking.
Lightly salt the surface.
Deglaze with the red wine and let the alcohol evaporate on high heat.
Lower the heat, cover with a lid, and let it cook slowly, basting occasionally with beef broth or hot water to prevent the roast from drying out.
Cook for about 1 hour and 30 minutes or until a meat thermometer inserted into the center of the roast reads the desired temperature (for medium-rare beef about 50-55 °C, medium about 60-65 °C).
Let the meat rest for a few minutes before slicing, this will allow the juices to redistribute.
Slice the roast and serve with the cooking juices strained and thickened if necessary.

You can accompany the roast with a side of roasted potatoes or a fresh mixed salad. If you desire an extra touch, you can also add some unpeeled crushed garlic cloves to the spices.

Fun Facts

Beef roast is a Sunday or celebration dish in Italy. In some regions, the roast is cooked with specific techniques and ingredients that determine its unique flavor and consistency.