Minute Roast Beef

Preheat the kitchen stove with bottom heat to 250 °C (convection oven not recommended).

Remove any tendons and fat from the meat. Heat 2 tbsp. oil in a frying pan and sear the meat very hot on all sides. Add the tomatoes and fry them heartily as well.

Remove the meat from the frying pan, rest for 5 minutes and then cut into slices. Put them on an ovenproof plate. Pluck the rosemary needles and crush them with 4 tbsp olive oil and 2 tbsp juice of a lemon. Drizzle the rosemary oil over the meat and sprinkle with sea salt. Place the tomatoes all around. Heat in the stove for 7 to 8 min on the lowest rack.

Rinse the arugula, spin dry and sprinkle with the remaining oil and juice of one lemon, season with salt and season with pepper.

Bring the roast beef to the table sprinkled with the arugula.

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