You are here: Home » Recipes » Grandma’s Roast Beef Grandma’s Roast Beef Recipe by Our Cookbook Collection Yield 8 servings And old-fashioned favorite roast beef recipe from Stephane Reynaud's Rotis cookbook. PrintEmail Ingredients 1 (2 3/4-pound) beef tenderloin2 tablespoons olive oil1 1/4 pounds small potatoes, cut into halves6 carrots, sliced into rounds4 shallots, peeled and halved6 garlic cloves2 or 3 thyme sprigs1 bay leaf7 tablespoons butter1 cup white wine or vegetable broth Instructions Preheat the oven to 350F. Heat olive oil in a large frying pan that has a lid. Add potatoes, carrots, shallots and garlic cloves, and sauté over medium heat. Add thyme and bay leaf, cover, then cook, stirring regularly, 15 minutes. Season with salt and pepper. Heat half the butter in a flameproof roasting pan. Add beef and brown on all sides over high heat. Transfer to oven and roast 20 minutes. Remove from the oven and allow beef to rest in its juices, covered with foil, 10 minutes. Don’t turn the oven off. Transfer roast onto a carving board. Deglaze roasting tin with white wine, scraping bottom of the pan well, then mix remaining butter into the juices to a smooth and creamy consistency. Add vegetables to the roasting tin, then return to the oven to cook 5 minutes, before serving with roast. —Reprinted with permission from Rôtis by Stéphane Reynaud (Melville House, 2011).