50 g room-temperature butter 1 tbsp fresh thyme, chopped 1 tbsp fresh oregano, chopped 1 tbsp fresh rosemary, chopped Salt and black pepper
Instructions
Preheat oven to 347°F.
Halve the meat lengthwise, season with salt and pepper, and brown in butter on a hot pan. Place the meat in an ovenproof dish and cook to the desired degree of doneness (medium-rare 127-135°F, medium-well 135-149°F).
Cut the garlic in half and place on a baking sheet along with the zucchini, potatoes, tomatoes, onion, and rosemary. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20 min.
Whip the soft butter until it is white and fluffy, mix in the herbs and season with salt and pepper. Serve together with the meat and oven-roasted vegetables.
