Roast Beef with Arugula Pesto, Cherry Tomatoes, Goat Cheese & Hazelnuts

For the Roast Beef

• 2.2 lb beef strip loin / sirloin roast (1 kg)
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, crushed
• 2 rosemary sprigs
• 2 thyme sprigs
• Salt, to taste
• Black pepper, to taste

For the Arugula Pesto

• 3 ½ cups fresh arugula (100 g)
• ½ cup hazelnuts (50 g)
• ½ cup grated Parmesan cheese (50 g)
• ⅓ cup + 1 tablespoon extra-virgin olive oil (100 ml)
• Salt, to taste
• Black pepper, to taste

For the Cherry Tomatoes

• 1 ½ cups cherry tomatoes (200 g)
• 1 garlic clove
• Fresh basil, to taste
• Fresh thyme, to taste
• Extra-virgin olive oil, as needed
• Salt, to taste
• Black pepper, to taste

To Finish

• 3 ½ cups fresh arugula (100 g)
• Goat cheese, as needed
• Toasted hazelnuts, as needed
• Balsamic vinegar, as needed
• Extra-virgin olive oil, as needed
• Salt, to taste
• Black pepper, to taste

1. Rub the beef with olive oil, garlic, salt, pepper, chopped rosemary, and thyme. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
2. Heat a skillet with a drizzle of olive oil and sear the beef on all sides until browned. Transfer to a preheated conventional oven at 400°F (200°C) and roast for about 20–25 minutes, or until the internal temperature reaches 130–140°F (55–60°C) for rare doneness.
3. Remove the roast beef from the oven and let it rest for at least 15 minutes before slicing.
4. Prepare the arugula pesto: blend the arugula, hazelnuts, Parmesan, salt, and pepper while slowly drizzling in the olive oil until smooth and creamy.
5. Wash and halve the cherry tomatoes. Season with olive oil, salt, pepper, garlic, basil, and thyme. Arrange on a baking sheet and roast at 400°F (200°C) for about 20 minutes.
6. Toss the fresh arugula with olive oil, balsamic vinegar, salt, and pepper.
7. Arrange the roast beef slices on serving plates, slightly overlapping them. Top with the arugula pesto, roasted cherry tomatoes, dressed arugula, dollops of goat cheese, and toasted hazelnuts split in half.

Estimated total time: about 1 hour, plus marinating time.