Recipe: Roastbeef with salt and Pantelleria salad

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Roastbeef with salt and Pantelleria salad. RENAISSANCE REHAB fabrics, HERMÈS HOME plates and bowl, IVV glasses, BOTTEGA STRINGA cutlery, H&M HOME napkin

Recipe: Roastbeef with salt and Pantelleria salad

Ingredients x 4:
800/900 g sirloin of beef in a whole piece (or sirloin or rump)
3 tablespoons of chopped aromatic herbs (rosemary, thyme and sage)
1kg coarse salt 2 potatoes, boiled, peeled, chopped 200 g cherry tomatoes (pachino or piccadilly)
1 Tropea onion, small sliced ​​black olives and desalted capers, to taste
1 tablespoon of vinegar
1 teaspoon of oregano extra virgin olive oil, salt

Method

Preheat the oven to 200 °, in static mode. In a bowl, mix the aromatic herbs with 3 tablespoons of extra virgin olive oil. Pour the mixture over the meat, massage it (with your hands) to distribute it evenly and tie it with kitchen twine.

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On the bottom of a baking dish, not so large, sprinkle a handful of coarse salt. Place the meat on it and cover it with the remaining salt. Bake in the oven for 25 minutes, remove from the oven and let it rest for 5 minutes, then remove the salt crust with the help of a teaspoon. Wrap the roast in aluminum foil and let it cool. Untie it and slice it fine. It can be served warm or cold.

Collect in a bowl potatoes, washed and sliced ​​cherry tomatoes, Tropea onion, olives, capers and season with an emulsion obtained by whipping 4 tablespoons of oil, vinegar, salt and oregano.

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