Sunday Roast Beef with Potatoes

Steps

1. 1

   Soak the pearl onions in water to loosen their skins.

2. 2

   Peel the pearl onions, trimming off the root end and as little of the white flesh as possible.

3. 3

   Season the beef joint generously with salt and pepper on all sides.

4. 4

   Heat the neutral oil and sear the joint on every side until browned.

   10s
5. 5

   Brush the joint all over with Dijon mustard to form a crust.

6. 6

   Halve the potatoes.

7. 7

   Sauté the potatoes and pearl onions in a knob of butter and a little oil, then add the garlic, thyme, and bay leaf.

8. 8

   Preheat the oven to 200 °C.

9. 9

   Put the joint and vegetables in a roasting dish, add the remaining butter and a little oil around it, then place in the oven.

10. 10

    Roast at 200 °C for 12 minutes.

    12 min
11. 11

    Turn the joint over and continue cooking for 13 minutes.

    13 min
12. 12

    Take out the joint and potatoes, then let the meat rest while setting the vegetables aside.

13. 13

    Keep the cooking fat, add the garlic, thyme, and bay leaf, then bring to a boil.

14. 14

    Deglaze with the red wine and reduce to cook off the alcohol.

15. 15

    Whisk the remaining butter into the pan juices, season with salt and pepper, and reduce slightly.

16. 16

    Remove the string from the joint and slice the meat thinly.

17. 17

    Arrange the roast beef with the potatoes and onions, then spoon over the red wine pan juices.