Roast beef à la provençal


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Oven at 200°C


  • 2 garlic cloves
  • 1 French shallot
  • 1 bunch basil
  • 4 biscotte toasts
  • Salt and pepper
  • 1 kg piece of roasting beef
  • 80 g butter
  • 600 g tomatoes, a mixture of varieties

1 baking dish

1 chopping board

1 food processor


Preheat the oven to 200°C.

Peel the garlic and shallot, pick the leaves from the basil.

Process them all roughly with the biscottes.

Season with salt and pepper.

Rub the beef with the butter and brown on all sides in a flameproof baking dish over high heat.

Arrange the tomatoes around the beef and scatter with the Provençal crumb mixture.

Cook in the oven for 15 minutes, then leave to rest for 10 minutes in a warm place by the oven before serving.