Roast beef with spicy tomato sauce and parsley

Ingredients:

Roast beef:

• 1-1.5 kg of beef pulp for roasting from the upper part of the hip or shoulder-neck cut
• 3 tbsp. l. olive oil
• 4 Roma tomatoes, halved
• 2 tsp Provencal herbs
• Table salt and freshly ground black pepper

Spicy tomato sauce with parsley:

• 1.5 cups fresh parsley
• 2 cloves of garlic
• 0.5 tsp red hot pepper flakes
• 3/4 tsp coarse salt
• 3/4 tsp freshly ground black pepper
• 2 tablespoons red wine vinegar
• 0.5 cups olive oil

Preparation:

1. To prepare roast beef, preheat oven to 190°C.
2. Season the raw meat with salt and pepper. Season the tomatoes with salt and pepper and herbes de Provence.
3. Place a heavy medium skillet or Dutch oven over high heat. Heat olive oil in it. Brown the meat on all sides, keeping the heat on high. Turn off the oven. Arrange the seasoned tomatoes around the browned meat, then transfer it to the oven. Cook until a thermometer reads 131°F (55°C) for medium-rare, about 30-40 minutes. Remove the meat from the oven, cover it loosely with foil, and let it rest for 10-15 minutes. The internal temperature of the meat should rise slightly and the juices should be evenly distributed.
4. To prepare the saucePlace the parsley and garlic in a food processor and process thoroughly. Add the red pepper flakes, salt, red wine vinegar, and fried tomatoes from the pan with the meat, then process until smooth. Pour in the olive oil in a steady stream, keeping the processor running.
5. To serve, slice the beef and arrange on a serving platter. Drizzle a small amount of sauce over the meat. Serve the remaining sauce in a separate gravy boat alongside the roast beef.