Roast Beef with Fondant Potatoes Recipe

Roast Beef with Fondant Potatoes Recipe

Ingredients:

For the Roast Beef:

• 1 beef roast (e.g., ribeye, tenderloin, or top sirloin), about 3-4 pounds
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• 2 sprigs fresh thyme, chopped
• Salt and black pepper to taste

For the Fondant Potatoes:

• 4-6 large potatoes (Yukon Gold or Russet work well)
• 3 tablespoons unsalted butter
• 2 cups chicken or beef broth
• 3 cloves garlic, smashed
• 2 sprigs fresh thyme
• Salt and pepper to taste

Instructions:

For the Roast Beef:

1. Prepare the Beef:
   • Preheat your oven to 450°F (230°C).
   • Pat the beef roast dry with paper towels. Rub the olive oil all over the beef, then season generously with salt, pepper, minced garlic, chopped rosemary, and thyme.
   • Let the beef sit at room temperature for about 30 minutes to help it cook more evenly.
2. Sear the Beef:
   • Heat a large, oven-safe skillet over medium-high heat.
   • Sear the beef roast on all sides until a brown crust forms, about 3-4 minutes per side.
3. Roast the Beef:
   • Transfer the skillet to the preheated oven.
   • Roast the beef until it reaches your desired level of doneness. For medium-rare, this is typically 20-25 minutes, or until an internal temperature of 130°F (54°C) is reached.
   • Remove the beef from the oven and let it rest for at least 15 minutes before slicing.

For the Fondant Potatoes:

1. Prepare the Potatoes:
   • Peel the potatoes and cut them into thick cylinders (about 2-3 inches high). Trim the ends so that each piece has a flat surface on both ends.
   • Season the potato pieces with salt and pepper.
2. Sear the Potatoes:
   • In a large skillet, melt the butter over medium-high heat.
   • Add the potatoes to the skillet, standing them on one flat end.
   • Sear the potatoes until the bottoms are golden brown, about 5-6 minutes.
   • Flip the potatoes and sear the other side until golden brown.
3. Cook the Potatoes:
   • Add the smashed garlic cloves, thyme sprigs, and enough chicken or beef broth to come halfway up the sides of the potatoes.
   • Bring the broth to a simmer, then transfer the skillet to the oven.
   • Roast the potatoes in the oven at 400°F (200°C) for about 30-35 minutes, or until the potatoes are tender and the liquid has reduced.

To Serve:

• Slice the roast beef and arrange it on a serving platter.
• Serve alongside the fondant potatoes.
• You can drizzle the beef with any pan juices or a simple gravy made from the drippings.

This dish is sure to impress your guests with its rich flavors and elegant presentation. Enjoy!