Name: “Smoked” roast beef with baked carrots
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: 4
Ingredients: 1.8 pounds bonded roast beef; 1 ½ tablespoons Vignoli Mesquite Smoked Infused Extra Virgin Olive Oil + a little; Salt to taste.; 1.4 pounds scraped carrots; 3 tablespoons Vignoli Sicilian Organic Extra Virgin Olive Oils; 3 poached garlic cloves; Freshly ground black pepper to taste

“Smoked” roast beef with baked carrots

To bring this juicy roast to the table, you just need a few gestures and only seven ingredients. Thanks to our fragrant Mesquite Smoked Infused Extra Virgin Olive Oil used both in cooking and as a finishing touch, you won't need long marinations to flavor the meat. With the delicate aroma of the Extra Virgin Olive Oil IGP Sicilia, on the other hand, you will have delicious roasted carrots in an instant.

Mesquite Smoked Infused Extra Virgin Olive Oil

Extra Virgin Olive Oil IGP Sicilia - Delicate

Ingredients

Serves:4

Imperial Metric

1.8 pounds bonded roast beef
1 ½ tablespoons Vignoli Mesquite Smoked Infused Extra Virgin Olive Oil + a little
Salt to taste.
1.4 pounds scraped carrots
3 tablespoons Vignoli Sicilian Organic Extra Virgin Olive Oils
3 poached garlic cloves
Freshly ground black pepper to taste

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800 grams tied roast beef
1 ½ tablespoons Vignoli Mesquite Smoked Infused Extra Virgin Olive Oil + a little
Salt to taste.
650 grams scraped carrots
3 tablespoons Vignoli Sicilian Organic Extra Virgin Olive Oils
3 poached garlic cloves
Freshly ground black pepper to taste

Preparation

Imperial Metric

Leave the meat out of the refrigerator, tightly covered, for the time necessary for it to reach room temperature.
Heat the oven to 320°F in static mode.
Coat the meat evenly with 1 1/2 tablespoons of Vignoli Mesquite Smoked Infused Extra Virgin Olive Oil.
Seal the roast beef evenly over high heat in a previously heated pan, then transfer it to a pan lined with baking paper
Season with salt, place in the oven and cook for 45 minutes or until the measured temperature at the core of the meat is 145°F .
Remove from the oven and leave to rest.
Bring the oven temperature to 428°F , still in static mode.
Cut the carrots in half lengthwise, then into quarters and place them on a baking sheet lined with parchment paper.
Grease with Vignoli Sicilian Organic Extra Virgin Olive Oils, salt, add the garlic cloves and bake for 20 minutes or until the carrots are soft and browned. Season with a little pepper.
When serving, cut the meat into 0.4 inches (1 centimeter) thick slices, then drizzle with a little Vignoli Mesquite Smoked Infused Extra Virgin Olive Oil.
Accompany with carrots.

Leave the meat out of the refrigerator, tightly covered, for the time necessary for it to reach room temperature.
Heat the oven to 160°C in static mode
Coat the meat evenly with 1 1/2 tablespoons of Vignoli Mesquite Smoked Infused Extra Virgin Olive Oil.
Seal the roast beef evenly over high heat in a previously heated pan, then transfer it to a pan lined with baking paper.
Season with salt, place in the oven and cook for 45 minutes or until the measured temperature at the core of the meat is 60°C.
Remove from the oven and leave to rest.
Bring the oven temperature to 220°C, still in static mode.
Cut the carrots in half lengthwise, then into quarters and place them on a baking sheet lined with parchment paper.
Grease with Vignoli Sicilian Organic Extra Virgin Olive Oils, salt, add the garlic cloves and bake for 20 minutes or until the carrots are soft and browned. Season with a little pepper.
When serving, cut the meat into 1 centimeter thick slices, then drizzle with a little Vignoli Mesquite Smoked Infused Extra Virgin Olive Oil.
Accompany with carrots.

For this recipe you need

Mesquite Smoked Infused Extra Virgin Olive Oil

Extra Virgin Olive Oil IGP Sicilia - Delicate

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