💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, mix the olive oil, salt and black pepper and rub the mixture over the cut on all sides.
Bowl
3
Place the cut in the pan.
Baking pan
4
Bake uncovered 15 minutes, until the outside of the cut browns.
OvenBaking pan
💡The blast of heat at the start browns the outside of the roast; then a lower heat cooks it slowly through to the center, and it stays pink.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
5
When the time is up, lower the heat to 180°C (355°F) and keep roasting for 20–25 minutes, until the meat is pink inside.
OvenBaking pan
6
Transfer the cut to a board and let rest 15 minutes before carving.
Cutting board
💡As it rests, the juices move back from the edges to the center, and the remaining heat keeps cooking it a little: a roast sliced right away loses its juices on the board.
7
Slice the cut fine, across the grain.
KnifeCutting board
8
Preheat the oven to 220°C (430°F).
Oven
9
In a bowl, mix the olive oil, mustard, salt and black pepper and rub the mixture over the cut on all sides.
Bowl
10
Heat a heavy pan over high heat and sear the cut on all sides until browned.
StoveCast-iron pan
11
Place the cut in the pan.
Baking pan
12
Bake uncovered 25 minutes, until the outside of the cut browns.
OvenBaking pan
13
When the time is up, lower the heat to 160°C (320°F) and keep roasting for 20 minutes, until the meat is pink inside.
OvenBaking pan
14
Transfer the cut to a board and let rest 15 minutes before carving.
Cutting board
15
Slice the cut fine, across the grain, and serve with the pickles.
KnifeCutting board
913calories
79 gprotein
2 gcarbs
62 gfat
● protein 36%● carbs 1%● fat 64%
Per serving, servings (calculated for this version)
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Cast-iron pan· Also works: Grill pan (None)· 💡 Workaround, changes the dish: Frying pan (Holds less heat, weaker sear)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
