Herb-Crusted Roasted Beef with Garlic Fondant Potatoes

Instructions

1. 1

   Preheat oven to 200°C (400°F). Pat the beef dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Dry beef ensures better browning and crust development.

2. 2

   Combine chopped rosemary, thyme, minced garlic, Dijon mustard, and 2 tablespoons olive oil in a small bowl to form a paste.

   Tip: Make the herb paste ahead to save time during cooking.

3. 3

   Heat remaining 2 tablespoons olive oil in a large roasting pan over medium-high heat. Sear the beef on all sides for 8-10 minutes until deeply browned, then remove from heat.

   Tip: Don't skip the searing step—it locks in the meat's juices and develops rich flavor.

4. 4

   Spread the herb paste evenly across the top and sides of the seared beef. Arrange quartered onion around the meat in the pan.

   Tip: The onion will caramelize and add depth to your pan sauce.

5. 5

   Pour red wine and beef broth around (not over) the beef. Transfer to the oven and roast for 30-35 minutes for medium-rare, basting every 10 minutes.

   Tip: Use a meat thermometer—aim for 55-60°C internal temperature for medium-rare.

6. 6

   While beef roasts, peel and cut potatoes into 5cm thick rounds. Heat butter in a separate skillet over medium heat and pan-fry potatoes until golden and crispy on both sides, about 15 minutes total.

   Tip: Work in batches to avoid overcrowding and ensure even cooking.

7. 7

   Season the potatoes with salt, pepper, and crushed garlic from the roasting pan as they finish cooking.

8. 8

   Remove beef from oven and let rest for 10 minutes before slicing. Strain pan juices through a fine sieve into a saucepan, discarding solids, and simmer for 2 minutes to concentrate flavors.

   Tip: Resting the meat allows juices to redistribute, keeping it tender and moist.

9. 9

   Slice beef against the grain into 1.5cm thick pieces. Arrange on plates with garlic fondant potatoes and drizzle with pan sauce.

   Tip: Slicing against the grain makes each bite more tender.