Roast Beef & Root Vegetables

📝 Ingredients

• 600 g lean beef roasting joint (1 tied joint)
• 800 g potatoes
• 4 carrots (about 100 g each)
• 2 turnips (about 150 g each)
• 2 red onions (about 120 g each)
• 4 garlic cloves
• 3 sprigs fresh rosemary (2 for the vegetables, 1 for the beef)
• 3 tbsp olive oil (2 for the vegetables, 1 for the beef)
• 1 beef stock cube + 250 ml hot water
• Salt, black pepper

🍴 Utensils

• Baking tray
• Frying pan
• Peeler
• Very sharp knife
• Chopping board
• Aluminium foil

📖 Steps

1. Take the beef out of the fridge when you start preparing. Preheat the oven to 200 °C (fan). Peel the potatoes, carrots and turnips, then cut them into 3 to 4 cm pieces, all the same size so they cook at the same rate.
2. Peel the red onions and cut them into wedges, keeping the root end intact so they don't fall apart. Lightly crush the garlic cloves with the flat of a knife, without peeling them. Strip the leaves from 2 rosemary sprigs.
3. Spread all the vegetables and the garlic on the baking tray in a single layer, drizzle with 2 tbsp oil, scatter over the rosemary leaves, season with salt and pepper and toss with your hands. Roast for 25 min.
4. Meanwhile, pat the beef dry and season with salt and pepper. Heat 1 tbsp oil in the frying pan over a high heat and sear the beef for 1 to 2 min on each side, until well browned all over. Set the pan and its browned juices aside, off the heat.
5. Take out the tray, turn the vegetables, push them to the sides and place the beef in the centre with the last rosemary sprig. Roast for 18 to 20 min for medium-rare: 52 to 54 °C in the centre on a thermometer, or a knife blade inserted in the centre comes out warm.
6. Wrap the beef in foil and leave to rest for 10 min: its internal temperature rises by another 2 to 3 °C and the juices redistribute. Meanwhile, return the vegetables to the oven if they aren't yet golden and tender when pierced with the tip of a knife.
7. Make the jus: dissolve the stock cube in 250 ml hot water, pour it into the frying pan used for searing over a high heat and scrape up the browned bits with a spatula. Leave to reduce by half for 4 to 5 min, then add the juices released by the beef while resting.
8. Remove the string and slice the beef thinly into 5 mm slices, across the grain. Serve immediately with the roast vegetables and spoon over the piping hot jus.