A roasted beef joint, seared and then coated with mustard, served with baby potatoes and caramelized pearl onions. The pan jus, made with red wine, butter, and herbs, creates a rich, flavorful sauce. Serve with country bread for dipping into the jus, if desired.
Soak the pearl onions in water to soften their skins.
Peel the pearl onions, removing the root end and as little of the white flesh as possible.
Season the beef roast generously with salt and pepper on all sides.
Heat the neutral oil and sear the roast on every side until browned.
10sCoat the roast completely with Dijon mustard to form a crust.
Halve the potatoes.
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Sauté the potatoes and pearl onions in a knob of butter and a little oil, then add the garlic, thyme, and bay leaf.
Preheat the oven to 200 °C.
Place the roast and the vegetables in a roasting dish, add the remaining butter and a little oil around it, then put it in the oven.
Roast at 200 °C for 12 minutes.
12 minTurn the roast and continue cooking for 13 minutes.
13 minRemove the roast and potatoes, then let the meat rest while setting the vegetables aside.
Keep the cooking fat, add the garlic, thyme, and bay leaf, then bring to a boil.
Deglaze with the red wine and reduce to cook off the alcohol.
Whisk in the remaining butter, season with salt and pepper, and reduce slightly.
Remove the butcher’s string from the roast and cut the meat into thin slices.
Arrange the roast beef with the potatoes and onions, then spoon over the red-wine jus.
