Old-Style Roast Beef

Ingredients

• 600 g Beef roast (rump steak or filet) (Choose a high-quality piece, not pre-packaged)
• 70 g Unsalted butter (Divided: 50 g for the stuffing, 20 g for the top of the roast)
• 2 cuillères à soupe Olive oil (Approximately 30 ml)
• 1 unité Red or yellow onion (Medium, finely sliced)
• 1 unité Shallot (Small, very finely chopped)
• 1 unité Garlic clove (Crushed then minced)
• 200 g Button mushrooms (Small, cleaned and quartered)
• 25 cl Cooking red or white wine (Dry wine, preferably a cooking wine)
• 1 unité Bay leaf
• 1 petit bouquet Fresh parsley (Chopped, for garnish)
• 100 g Thick crème fraîche (For the final sauce)
• 1 pincée Fleur de sel
• 1 pincée Freshly ground black pepper
• 1 mètre Kitchen twine (To tie the roast)
• 500 g New potatoes (Small, halved)

Instructions

1. Slice the aromatics

   Finely slice the onion, shallot and garlic clove.

   Time: PT5M

2. Sweat the aromatics

   In a pan, melt 50 g butter with 2 c. à s. olive oil. Add the aromatics and sweat over medium heat for 5‑7 minutes until they become translucent.

   Time: PT7M

3. Add the mushrooms

   Add the quartered mushrooms, cook for 8 minutes over medium heat, stirring until the liquid evaporates and they acquire a light color.

   Time: PT8M

4. Deglaze with wine

   Pour in the red (or white) wine and the bay leaf, bring to a boil then reduce by half (about 5 minutes). Season with a generous pinch of black pepper.

   Time: PT5M

5. Set aside the stuffing

   Transfer the stuffing to a bowl, reserve the cooking juices (they can be reincorporated into the sauce).

   Time: PT2M

6. Butterfly the roast

   On the board, cut the roast lengthwise without separating completely, then open it like a book to achieve an even thickness.

   Time: PT5M

7. Stuff and tie

   Spread the stuffing over the surface of the roast, place the reserved whole mushrooms, fold the roast back and tie it tightly with kitchen twine.

   Time: PT5M

8. Prepare the roasting pan

   Lightly butter the roasting pan, place the remaining stuffing at the bottom, set the roast on top, add the remaining mushrooms and pour the reserved juice. Dot with a few butter pats on top.

   Time: PT5M

9. Oven cooking

   Preheat the oven to 200°C. Roast for 15 minutes for rare (blue) doneness.

   Time: PT15M

   Temperature: 200°C

10. Finish the sauce

    Remove the roast, place the pan over heat, add 2 c. à s. crème fraîche and whisk for 2 minutes to obtain a velvety sauce.

    Time: PT2M

11. Sauté the small potatoes

    While the roast cooks, halve the new potatoes, brown them in a pan with a drizzle of oil or a bit of butter until crispy, about 12‑15 minutes.

    Time: PT15M

12. Plating

    Slice the roast, drizzle each slice with sauce, sprinkle with chopped parsley and serve with the sautéed potatoes.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g