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Step 1
Preheat the oven to 190°C and grease a baking tray. Season beef with salt flakes.
Step 2
Place oil and garlic in frypan over medium heat and cook for 2 minutes or until golden. Remove garlic and set aside. Add beef to frypan and cook 1-2 minutes each side until browned. Reduce to medium-low. Season with pepper. Add 20g butter and half the thyme, and return garlic to frypan. Cook 3-4 minutes, basting beef with butter mixture.
Step 3
Transfer beef to prepared tray and put butter mixture in a bowl and chill. Roast beef for 1 hour 45 minutes or until a meat thermometer reads 55°C for medium-rare. Rest 20 minutes loosely covered with foil.
Step 4
Return frypan to high heat and add chilled butter mixture and remaining 20g butter and thyme. Cook until butter foams, then add lemon juice. Pour over beef.
Step 5
Preheat a chargrill to high. Season lettuce and thread onto skewers. Cook cut-side down for 2 minutes or until grill marks appear. Turn and cook a further 1 minute or until grill marks appear. Drizzle with oil and scatter with herbs and cornichons.
Step 6
Thickly slice beef. Serve with lettuce and mustard.