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.


  • 2 tablespoons olive oil

  • 1 ⅓ 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 ¾-pound) center-cut beef tenderloin, tied

  • ¾ cup plus 2 tablespoons white wine


  1. Preheat oven to 350 degrees.

  2. 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.

  3. 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.

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

  5. Transfer roast to a cutting board.

  6. 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.

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