Reviews (1) Add Rating & Review 19 Ratings 5 star values: 8 4 star values: 5 3 star values: 5 2 star values: 0 1 star values: 1 Martha Stewart Member Rating: 5 stars 12/27/2018 I didn't change a thing. Next time I might experiment with some halved mushrooms.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 grandma-roast-beef-mslb7047.jpg
Ingredients Ingredient Checklist 2 tablespoons olive oil 1 1/3 pounds fingerling potatoes, halved 6 carrots, sliced crosswise on the bias 4 shallots, peeled and halved 6 cloves garlic, peeled 3 sprigs fresh thyme 1 bay leaf Coarse salt and freshly ground pepper 7 tablespoons unsalted butter 1 (2 3/4-pound) center-cut beef tenderloin, tied 3/4 cup plus 2 tablespoons white wine
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 grandma-roast-beef-mslb7047.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
grandma-roast-beef-mslb7047.jpg
grandma-roast-beef-mslb7047.jpg
Ingredients
Ingredients
- 2 tablespoons olive oil 1 1/3 pounds fingerling potatoes, halved 6 carrots, sliced crosswise on the bias 4 shallots, peeled and halved 6 cloves garlic, peeled 3 sprigs fresh thyme 1 bay leaf Coarse salt and freshly ground pepper 7 tablespoons unsalted butter 1 (2 3/4-pound) center-cut beef tenderloin, tied 3/4 cup plus 2 tablespoons white wine
Directions
Preheat oven to 350 degrees.
Heat olive oil in a large skillet with a lid over medium heat. Add potatoes, carrots, shallots, and garlic; cook, stirring to combine. Add thyme and bay leaf; cover and cook, stirring occasionally, for 15 minutes. Season with salt and pepper.
Heat 3 tablespoons butter in a roasting pan over high heat. Add beef and cook, turning, until browned on all sides. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of the steak reaches 120 degrees for rare, about 35 minutes.
Remove roast from oven and tent with aluminum foil; let stand 10 minutes. Do not turn off oven.
Transfer roast to a cutting board.
Add wine to roasting pan, scraping bottom to remove browned bits. Add remaining 4 tablespoons butter and stir until smooth and creamy. Add vegetables to roasting pan; transfer to oven and roast for 5 minutes. Slice beef and serve with vegetables.
Reviews (1)
Add Rating & Review 19 Ratings 5 star values: 8 4 star values: 5 3 star values: 5 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: 5 stars 12/27/2018 I didn't change a thing. Next time I might experiment with some halved mushrooms.
Reviews (1)
Add Rating & Review 19 Ratings 5 star values: 8 4 star values: 5 3 star values: 5 2 star values: 0 1 star values: 1
Add Rating & Review
19 Ratings 5 star values: 8 4 star values: 5 3 star values: 5 2 star values: 0 1 star values: 1
19 Ratings 5 star values: 8 4 star values: 5 3 star values: 5 2 star values: 0 1 star values: 1
19 Ratings 5 star values: 8 4 star values: 5 3 star values: 5 2 star values: 0 1 star values: 1
5 star values: 8 4 star values: 5 3 star values: 5 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: 5 stars 12/27/2018 I didn't change a thing. Next time I might experiment with some halved mushrooms.Martha Stewart Member
Rating: 5 stars 12/27/2018
I didn’t change a thing. Next time I might experiment with some halved mushrooms.
Rating: 5 stars
All Reviews for Grandma’s Roast Beef
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grandma’s Roast Beef
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
