Preheat your oven to 400°F (200°C).

In a dry skillet over medium heat, toast the caraway seeds and cracked grains of paradise until fragrant, about 2-3 minutes. Remove them from the heat and let them cool slightly.

In a small bowl, combine the toasted caraway seeds, cracked grains of paradise, salt, and black pepper. Rub this mixture all over the beef coulotte, pressing it into the meat to adhere.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the beef coulotte on all sides until browned, about 3-4 minutes per side. Remove the skillet from the heat.

In the same skillet, add the cherry tomatoes and garlic cloves around the beef. Sprinkle the fresh thyme over everything.

Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the beef reaches your desired doneness (135°F for medium-rare). Stir the tomatoes and garlic halfway through cooking.

Once cooked, remove the skillet from the oven and transfer the beef to a cutting board. Cover with foil and let it rest for 10 minutes.

While the beef is resting, place the skillet back on the stovetop over medium heat. Add the beef stock and balsamic vinegar, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer until slightly thickened, about 5 minutes.

Slice the rested beef coulotte against the grain into thick slices. Serve with roasted cherry tomatoes, confit garlic, and drizzled with the jus.