French · Dinner
French Roast Beef with Root Vegetables
Beef sirloin roasted whole then sliced, served over pan-roasted carrot, parsnip and shallot glazed in beef stock and thyme. The meat rests before carving to keep juices in. A red wine and Dijon pan jus finishes the plate, with rosemary and garlic threading through both meat and vegetables.
$8
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
548Calories
48.3gProtein
29.8gFat
22.4gCarbs
8.9gSugar
5.6gFiber
580mgSodium
143mgChol
9.9gSat Fat
1280mgPotassium
85mgCalcium
5.8mgIron
3.9mcgVitamin B12
18mgVitamin C
Goes well with
Sparkling apple cider
local
Burgundy (Pinot Noir)
international
protein-rich
low-carb
high-fiber
herb-salt
Instructions
1
Prep
Pat beef sirloin dry, rub with olive oil, garlic cloves, rosemary sprigs, salt and pepper, and rest at room temperature for 15 minutes.
2
Sear
Heat remaining oil in an oven-safe skillet over high heat and sear beef on all sides for 4 minutes until deep brown crust forms.
3
Roast
Add carrot, parsnip, shallots and rosemary to skillet, transfer to 425F oven, and roast for 25 to 30 minutes until beef reaches 130F and vegetables are tender.
4
Rest
Transfer beef to cutting board, tent loosely with foil, and rest for 10 minutes.
5
Deglaze
Set skillet over medium heat, pour in red wine, scrape browned bits for 1 minute until wine reduces by half, then stir in beef stock, thyme and Dijon mustard.
6
Reduce
Simmer over medium-low heat for 4 minutes until sauce thickens slightly and coats spoon back, then swirl in butter until glossy.
7
Plate
Slice rested beef against grain, arrange over roasted root vegetables, and spoon pan jus over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin joint
- 22 medium carrot
- 22 small parsnip
- 44 shallots
- 4 cloves4 cloves garlic
- 2 sprig2 sprig rosemary
- 2 tbsp2 tbsp olive oil
- 1 tbsp1 tbsp butter
- 1/2 cup120ml beef stock
- 4 tbsp60ml dry red wine
- 2 tsp2 tsp Dijon mustard
- 1 tsp1 tsp thyme leaves, fresh or dried
- salt, to taste
- black pepper, to taste
