At our cooking classes in Tuscany we always have plenty of fresh herbs in the garden. It's useful to have a few pots on your kitchen window sill to jazz up any dish. The herbs really take this simple classic to another level. Completely different from any roast beef you’ve had!
Joint for roast beef (1-1.2 kg/2- 2.5 lb)
Knob of butter
Two half cups olive oil
Plenty of herbs (rosemary sage, marjoram etc)
Finely mince the leaves of 3 sprigs of rosemary and roll the joint in the rosemary, salt and pepper.
Warm half the olive oil in a heavy bottomed pan. Put a knob of butter on the top of the roast and brown the joint well on all sides, turning frequently (15 minutes approx).
Throw away the oil you have used and wipe out the pan well.
Finely mince herbs of your choice (sage, rosemary, marjoram, oregano etc).
Roll the joint in these herbs and return to the pan, using clean oil.
Add a cup of vin santo (or another sweet wine).
Turn frequently and cook for a further 30 minutes.
Leave to rest for 10 minutes before slicing, very finely.
Serve the delicious herby juices at the table to spoon over the meat.
For different effects, use red or white wine instead of vin santo.