Ingredients
2 1/4 Lbs roast beef
Salt and black pepper
2 Tablespoons olive oil
1 ½ Tablespoons butter
6 cloves garlic
4 sprigs fresh rosemary
6 leaves fresh sage
4 sprigs fresh time
1 Cup dry white wine
Directions
Pat the roast beef dry, using a paper towel. Salt and pepper the roast generously with freshly ground black pepper and coarse salt. Set aside.
In pre-treated terracotta small stew pot put the oil, butter, 3 cloves garlic and 2 sprigs of rosemary.
Using a flame diffuser place the pot over a low flam, after a few minutes, brings up the flam to medium. Discard the garlic and rosemary after they have browned. Place the meat in the pot, brown on all sides, using tongs to turn over the meat. This will take about 10 to 15 minutes. After the meat is well browned add the remaining garlic, herbs and wine. Cover with lid and cook over a low flame for 20 minutes.
Remove the roast from the pot, cover with tinfoil and let rest about 15 minutes before slicing. Thinly slice the meat and arrange on a platter. Reheat the juices in the bottom of the pot, adding 2 tablespoons of olive oil and any juices from caring. Poor hot juices over the sliced meat using a sieve and serve immediately.
Poor hot juices over the sliced meat using a sieve and serve immediately.
