I knew, theoretically, about this baked beef steak. I saw it in many Italian recipes (Arrosto di Vitello they call it) but I actually discovered its taste, aroma and texture after my sister-in-law cooked it for us (she lived for many years in Italy so cooking it had already become a habit). I was really surprised - it's so easy to cook, so good-looking and very tasty. The recipe can be adapted and you can also make pork in the oven. I prefer to use the neck or veal shank - it's very tender and we also get to diversify our meat menu.
I will tell you in step 1 from where I buy the meat you see in the pictures, very good and high quality. Tying the meat is optional, you can also leave the piece as such, whole. However, you should know that the tying is meant to keep the piece of meat together and not fall apart after baking. When slicing it at the table, you can see the difference. Usually, the steak that has been tied keeps its shape well, the one which hasn't will be a bit loose. I didn't have time to show you how to tie the meat, but here are the steps with photos and video on an Italian site.
Mainly, the basic vegetables here are the onions, celery (root or stems), carrots, mushrooms and garlic. Out of these, I'd say the first 2 are mandatory, the rest, according to taste and preferences. I'm on a low-carb diet and I chose to cook it without carrots and the garlic, I forgot...
