Servings: 2
Ingredients
- 1 lb organic grass fed beef (sirloin, filet or other lean cut) Substitute with veal.
- ¼ tsp Himalayan pink sea salt
- ¾ tsp fresh ground black pepper
- 3-4 tomatoes Quartered.
- ¼ tsp Himalayan pink sea salt
- ¾ tsp fresh ground black pepper
Sauce
- 2 cups low sodium organic beef broth Substitute with vegetable broth.
- 1 ½ – 2 cups fresh flat-leaf parsley
- 3 cloves garlic
- ½ tsp red pepper flakes
- 2 Tbsp apple cider vinegar
Instructions
- Preheat the oven to 375° F.
- Season the beef with salt and pepper.
- Place it in a medium pan over high heat, and sear the beef until it is brown on all sides (Don’t worry if the meat is still red on the inside).
- Turn off heat, and remove beef.
- Season tomatoes with salt, pepper, and any other herbs you like.
- Place the tomatoes into a glass dish in the oven and roast for 10 minutes.
- Place the beef in the dish with the tomatoes, reduce heat to 350° F, and bake for an additional 20 minutes or until beef reaches your desired doneness.
- Remove the baking dish from the oven. Remove the tomatoes and set aside. Tent the beef in the dish loosely with aluminum foil and let sit for 10 minutes before serving.
- While the beef is resting, in a separate pan, pour in the broth and warm on low heat.
- To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped.
- Add the red pepper flakes, salt, pepper, apple cider vinegar, and the roasted tomatoes from the beef pan and process until puréed.
- Add the broth in a steady stream with the machine running until it has a good sauce consistency.
- To serve, place the beef on dinner plates. Drizzle a little sauce over the meat.
- Serve the remaining sauce in a small bowl alongside.
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