Roast beef with Balsamic Vinegar

Method

1. Finely chop the thyme leaves.
2. Add a pinch of salt and pepper and stir.
3. Coat the meat with a little oil, then rub it all over with the thyme.
4. Make sure the meat is well oiled all over, then bake it in the oven, in a casserole dish, at 220 °C for about 20 minutes.
5. Leave to cool, then take the meat out of its juices and leave to rest in the fridge for at least 4 hours.
6. Deglaze the meat juices in the pan by adding the balsamic vinegar and allowing your sauce to thicken a little.
7. Blanche the tomatoes in boiling water, remove the skin and seeds and dice the flesh.
8. Dress the tomatoes with salt, pepper, oil and thyme.
9. Slice the meat thinly and serve with the diced tomatoes, a drizzling of the meat juices and slivers of Parmigiano Reggiano cheese.

Chef's tip

Make sure you get prime quality meat, possibly organically produced!

Serving suggestion

Serve with vegetable side-dishes or with a large colourful salad.

Wine selection

Colli Piacentini Gutturnio Riserva

Family tip

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Dish history

Traditional and original both at the same time, what makes this roast beef recipe stand out is its topping, made of a balsamic vinegar reduction and Parmigiano Reggiano slivers. This delicate, tender meat can be served hot or at room temperature and its leftovers can be enjoyed the next day too. Ideal as a main course, it also makes a good choice for a picnic or a buffet.