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+ servings
Servings: 10 persons

Roast Beef

with Parisian sauce, potato rösti, and baked vegetables
Author: Redaktion
Course: Dinner
Cuisine: Danish
Keyword: beef, Beef Prime Rib, Beef Tenderloin, Dinner, Food For Guests, Potato, Sauce, tomato, winter
Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients

ROAST BEEF

  • 2 kg Beef Tenderloin or boneless prime rib – try to get a cut that has been aged for about 4 weeks
  • Salt and Pepper freshly ground

BAKED ONIONS AND TOMATOES

  • 10-15 pcs. Onion
  • 10-15 pcs. Tomato
  • 5-5 sprigs Fresh thyme
  • 8.4 gram Cane Sugar about
  • 91 gram Olive Oil

SAUCE PARISIENNE

  • 432 gram Mayonnaise preferably homemade
  • 200 gram Sour Cream 0.38
  • 34.5 gram Coarse mustard
  • 250 gram Shallots
  • 6-8 cloves Garlic
  • 1 bunch Broad leaf parsley
  • 1 pcs. Lemon

ACCESSORIES

  • Bread
  • Potato Rösti

Instructions

ROAST BEEF

  • Score the fat on the roast in a crosshatch pattern.
  • Brown the roast on a very hot pan on all sides.
  • Start with the fat side down, so the fat renders and the browning occurs in its own fat.
  • Season with salt and pepper.
  • Place the roast in an ovenproof dish, put it in the oven, and set to 175 degrees Celsius (347 degrees Fahrenheit).
  • Roast until the internal temperature measured with a meat thermometer is 58-65 degrees Celsius (136-149 degrees Fahrenheit), depending on how rare you want the roast to be.
  • This takes about 1 hour.
  • Let the roast rest for at least 20 minutes before slicing across the grain.

BAKED ONIONS AND TOMATOES

  • Cut the onions in half.
  • Cut the tomatoes in half.
  • Place in an ovenproof dish, season with thyme, salt, pepper, and a bit of sugar.
  • Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit) and bake for about 45 minutes.
  • This can be done before the roast goes in the oven, and the vegetables can be warmed while the roast rests.
  • Drizzle olive oil over the vegetables just before serving.

PARISIAN SAUCE

  • Mix mayonnaise with crème fraîche, mustard, finely chopped shallots, crushed garlic, chopped parsley, and season with lemon juice, salt, and freshly ground pepper.
  • The sauce will have more flavor if it sits for at least 30 minutes.
  • The shelf life is only one day due to the raw onions and parsley.
  • Enjoy slices of roast with baked onions and tomatoes, pieces of potato rösti and Parisian sauce.