This delicious roast beef with creamy scalloped potatoes is the perfect, traditional, “meat-and-potatoes” Sunday dinner! Even for those of us who don’t eat meat that often, there comes a time that we crave something comforting, nostalgic, filling and substantial (and preferably, with lots of leftovers!). This dish fits the bill. You do need to plan, however, as the flavors benefit greatly if the roast sits covered with a fresh herb and garlic rub overnight in your refrigerator. Moreover, you will need to ask your butcher for this cut of meat (and maybe have him prepare it for you), as this is not a cut that you usually find already wrapped in plastic and ready to go in the meat display.
The method of roasting for this sumptuous cut starts at high temperature, until the meat is browned all around, and then it cooks at a much lower temperature. After the cooking is finished, and while the beef is resting, you will use the pan juices to prepare the most delicious and flavorful gravy you ever had!
What to serve with the sunday roast
To go with your beef roast, creamy scalloped potatoes are a natural accompaniment. Roasted asparagus or green beans would go well too. Don’t forget a good red wine to go with everything and a crusty loaf of bread to sop up the gravy!
Roast Beef with Pan Gravy
- 3½ lbs. top sirloin roast beef, tied, with most fat trimmed
- --- --- sea salt and freshly ground pepper to taste
- ¼ cup olive oil
- 4 TBSP. fresh thyme, finely chopped
- 4 large garlic cloves, finely chopped
- 1 large shallot, finely chopped
- 2 TBSP. flour
- ½ cup red wine
- 1 cup beef stock
- 2 TBSP. fresh parsley, minced
- The day before you plan to cook the beef, season it generously with salt and pepper. In a bowl, mix together oil, thyme and garlic. Rub beef with the mixture. Place beef in a small glass or non-reactive pan, cover it with plastic wrap, and refrigerate overnight.
- Remove beef from refrigerator 2 hours before you are ready to roast; place it in a small roasting pan and allow it to come to room temperature.
- Preheat oven to 450° F. Remove plastic wrap and roast the beef until browned, about 20 minutes, turning it once. Reduce oven temperature to 250° F (yes, 250° F). Roast until a thermometer inserted into center of beef reads 130° F, about 30 minutes. Remove from oven, transfer to a cutting board, and let rest, tented with foil while you make the gravy. This is an important step, do not skip it.
- Set roasting pan along with its drippings over medium heat. Add the shallots and cook for 5–6 minutes. Add the wine and cook, scraping up browned bits, until reduced by half, 4–6 minutes. Whisk in the flour and then add the beef stock. Cook, whisking, until the gravy is thickened, about 5 minutes.
- Check the meat temperature of the beef. After the resting time, it should be 135° F. Slice the beef thinly and serve with the gravy and garnish with some minced parsley.
Creamy Scalloped Potatoes
- 3-4 TBSP. butter, cold
- 1 lb. Yukon gold potatoes
- --- --- salt and pepper, to taste
- 3 med. garlic cloves, finely minced
- 1 cup half and half or light cream
- ¼ cup Parmesan cheese (for topping)
- ½-1 cup Gruyère cheese (for topping)
- Preheat the oven to 350˚F. Mix the cheeses together and set aside.
- Peel the potatoes and slice very thinly with a mandolin (or a very sharp knife).
- Butter the bottom and sides of a 2-quart casserole dish (a Pyrex dish works well).
- Arrange a layer of potatoes on the bottom of the casserole. Season with salt and pepper the potatoes and then add some minced garlic. Dot with a little butter.
- Add another layer of potatoes, seasoning each layer with the salt, pepper, and adding some garlic. Repeat these steps until the potatoes are finished.
- Pour the cream over the mixture (it should cover about half the layers). With your hand, gently press down the top layer.
- Cover the scalloped potatoes with aluminum foil and bake for about 35-40 minutes. The potatoes should be translucent and the cream should bubble. Test the potatoes to make sure they are cooked through.
- Then, uncover the pan for the last 5-10 minutes of cooking and add the cheeses. Bake until the cheese is lightly brown and melted. If necessary, place your pan shortly under the broiler for a couple of minutes.
[…] This fresh herb beef tenderloin can be served with mashed potatoes, your favorite roasted vegetables, or these delicious scalloped potatoes! […]