Food & Cooking Recipes Grandma's Roast Beef 4.0 (19) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 15, 2011 Print Rate It Share Share Tweet Pin Email Servings: 6 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. Ingredients 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 Directions 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. Rate it Print