Grandma’s Roast Beef

  • Yield 8 servings

And old-fashioned favorite roast beef recipe from Stephane Reynaud's Rotis cookbook.


1 (2 3/4-pound) beef tenderloin
2 tablespoons olive oil
1 1/4 pounds small potatoes, cut into halves
6 carrots, sliced into rounds
4 shallots, peeled and halved
6 garlic cloves
2 or 3 thyme sprigs
1 bay leaf
7 tablespoons butter
1 cup white wine or vegetable broth


  1. Preheat the oven to 350F.
  2. 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.
  3. 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.
  4. Remove from the oven and allow beef to rest in its juices, covered with foil, 10 minutes. Don’t turn the oven off.
  5. Transfer roast onto a carving board.
  6. 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).



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