YOUR SOLIN GENERATED RECIPE
Herb-Crusted Beef with Roasted Root Vegetables
Experience a satisfying dish featuring tender, herb-crusted lean beef paired with a medley of roasted root vegetables. The aromatic blend of rosemary and thyme elevates the rich flavor of the beef, while the sweet and earthy notes of carrots and parsnips create a delightful contrast, making every mouthful a celebration of robust flavors and wholesome nourishment.
INGREDIENTS
6 oz Lean Beef Sirloin
1 medium Carrot
1 medium Parsnip
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
2 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
In a small bowl, mix fresh rosemary, thyme, salt, and pepper.
Pat the beef sirloin dry and rub the herb mixture evenly over the surface.
Heat a skillet over medium-high heat with 1 tsp olive oil and sear the beef on all sides for about 2 minutes per side.
Meanwhile, peel and cut the carrot and parsnip into evenly sized pieces.
Toss the vegetables in the remaining olive oil, salt, and pepper, and spread them on a baking sheet.
Place the seared beef on the baking sheet with the vegetables.
Roast in the preheated oven for 10-12 minutes or until the vegetables are tender and the beef reaches your desired level of doneness.
Remove from the oven, let the beef rest for a few minutes, then slice and serve with the roasted vegetables.