Roast Beef with Fresh Herbs, Spinach Gratin & Roasted Vegetables

In the March 2011 Food & Wine magazine, they had a recipe for rare roast beef with fresh herbs & basil oil.  I knew immediately I wanted to make it.  To accompany the roast beef, roasted cauliflower & zucchini and Julia Child's spinach gratin.

Rare Roast Beef with Fresh Herbs & Basil Oil

Recipe
- 1.5 lb beef eye of round roast
- fresh rosemary
- fresh mint
- fresh tarragon

Preheat the oven to 475 degrees.
Finely chop the fresh herbs and coat the roast.  Season with salt & pepper.  Sear all sides of the roast in an oven proof skillet with a tablespoon of olive oil.  Wipe the skillet, return the beef to the skillet and roast in the oven for about 30 minutes or till the thermometer registers 110 degrees.  I cooked mine till 125 degrees.  Transfer the roast to a cutting board, season with salt & pepper and cover with foil.  Let the roast rest for 20 minutes.

Basil Oil
Blanch 2 cups of fresh basil for about 15 seconds.  Transfer the basil to an ice bath, drain well and squeeze out all of the excess water.  Transfer basil to blender and add 1/2 cup of evoo.  I also added one clove of garlic.  Blend thoroughly.

Verdict:
It was really good.  The herbs definitely spiced the meat well.  I was afraid to make the roast beef too rare, and I think I may have over cooked it a bit.  While the meat was very moist, it was a bit rough for my likings.  I think it was the cut of meat?  Not sure.  But I would like to try it again and perhaps make it to the 110 degrees.