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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

19 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
I didn't change a thing. Next time I might experiment with some halved mushrooms.