Grandma's Roast Beef (MS)

By LDenvir

Ingredients

• Grandma's Roast Beef
• French chef and "Rotis" author Stephane Reynaud developed this simple but savory roast recipe as an homage to childhood feasts at his grandmother's house.
• The Martha Stewart Show, December 2011
• Yield
• Serves 6
• 2 tablespoons olive oil
• 1 1/3 pounds fingerling potatoes, halved
• 6 carrots, sliced crosswise on the bias
• 4 shallots, peeled and halved
• 6 cloves garlic, peeled
• 3 sprigs fresh thyme
• 1 bay leaf
• Coarse salt and freshly ground pepper
• 7 tablespoons unsalted butter
• 1 (2 3/4-pound) center-cut beef tenderloin, tied
• 3/4 cup plus 2 tablespoons white wine
• Directions

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees.

Heat olive oil in a large skillet with a lid over medium heat. Add potatoes, carrots, shallots, and garlic; cook, stirring to combine. Add thyme and bay leaf; cover and cook, stirring occasionally, for 15 minutes. Season with salt and pepper.

Heat 3 tablespoons butter in a roasting pan over high heat. Add beef and cook, turning, until browned on all sides. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of the steak reaches 120 degrees for rare, about 35 minutes.

Remove roast from oven and tent with aluminum foil; let stand 10 minutes. Do not turn off oven.

Transfer roast to a cutting board.

Add wine to roasting pan, scraping bottom to remove browned bits. Add remaining 4 tablespoons butter and stir until smooth and creamy. Add vegetables to roasting pan; transfer to oven and roast for 5 minutes. Slice beef and serve with vegetables.