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***RECIPE***

1 beef teres major muscle
1 russet or other baking potato
frozen pearl onions
garlic
fresh thyme
stock
balsamic vinegar
salt
pepper
oil
butter

Peel the potato and cut it into 3 or 4 thick rounds. Get an oven-safe pan really hot to sear the beef, which you can oil and season while you’re waiting. Drop in the beef to sear, along with some more oil to sear the potatoes on their flat sides at the same time — season the potatoes on both sides as you go.

Take out the beef to rest before it’s done inside. When the potatoes are seared, get any excess oil out of the pan, then drop in a few tablespoons of butter along with a crushed garlic clove or two and some thyme sprigs. Baste the potatoes, and once the butter has gone golden brown pour in enough stock to come a third of the way up the potatoes. Transfer the pan to an oven at 400ºF/200ºC and roast until almost but not quite one inside — they should still resist a knife to the center a little bit.

When the potatoes are almost done, remove and discard the garlic and any thyme stems you can find. Push the potatoes to one side of the pan and drop in some pearl onions (still frozen is fine), toss them in the sauce, and return the pan to the oven for about five minutes. After that, lay the roast on the bed of onions and let the roast finish cooking until done to your satisfaction inside.

Take the pan out and remove the meat to rest. Turn the heat back on under the pan to further reduce the sauce until thick if needed and adjust the flavor with seasoning and a splash of balsamic vinegar. Slice the beef and lay the slices on the onions to reheat. Garnish with fresh thyme leaves and eat it straight out of the pan if you’re into that.

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