Stéphane Reynaud

Bœuf Rôti Tout Simplement

Roast Beef, Pure and Simple

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Beef roast 1.2 kg
  • Potatoes 600 g
  • French shallots

Method

  1. In a roasting pan, caramelise the surface of the roast on all sides in the oil. Peel the shallots and add them to the pan as well as the unpeeled garlic cloves. Peel the potatoes, cut them in eight lengthways and arrange them around the roast.
  2. Cover, cook at 180°C for