I love to use my sous vide for this cut, since I can set it and forget it and still get that beautiful medium rare. If you don’t own a sous vide, you can place the seasoned roast in a pan with 1/2 cup dry white wine, cover very well, and bake at 325 degrees Fahrenheit (160 degrees Celsius) for three to four hours. You won’t get the medium-rare effect, but it will still be delicious served with the beautiful radish gremolata.
Food Styling- Renee Muller
Photography- Hudi Greenberger