Beet and Sherry Bloody Mary - by Brian Bartels
Leo Robitschek makes me drink. Anyone who can do that is either a true friend or a family member. To...
2 garlic cloves
1 French shallot
1 bunch basil
4 biscotte toasts
Salt and pepper
1 kg piece of roasting beef
80 g butter
600 g tomatoes, a mixture of varieties
Preheat the oven to 200°C.
Peel the garlic and shallot, pick the leaves from the basil. Process them all roughly with the biscottes.
Season with salt and pepper.
Rub the beef with the butter and brown on all sides in a flameproof baking dish over high heat.
Arrange the tomatoes around the beef and scatter with the Provençal crumb mixture.
Cook in the oven for 15 minutes, then leave to rest for 10 minutes in a warm place by the oven before serving.
Note: If you don’t have a flameproof baking dish that can be used on the stove top, skip the browning step.
1 baking dish
1 chopping board
1 food processor
Oven at 200°C
Credits: Images and recipes from One Knife, One Pot, One Dish Stéphane Reynaud, Murdoch Books, RRP $39.99 Photography by Marie Pierre Morel.