Here’s a hearty, elegant dish that delivers maximum flavor: Juicy Roast Beef with Crispy Potatoes and White Wine Sauce — perfect for a Sunday dinner or special occasion.
🥩 Juicy Roast Beef with Crispy Potatoes and White Wine Sauce
Ingredients:
For the Roast Beef:
-
2–3 lb beef roast (ribeye, top sirloin, or tenderloin)
-
2 tbsp olive oil
-
4 garlic cloves, minced
-
1 tbsp fresh rosemary or thyme, chopped (or 1 tsp dried)
-
Salt and freshly ground black pepper
For the Crispy Potatoes:
-
2 lbs baby potatoes or Yukon golds, halved
-
2 tbsp olive oil
-
Salt, pepper, and rosemary or thyme, to taste
For the White Wine Sauce:
-
1 cup dry white wine
-
1/2 cup beef or chicken broth
-
2 tbsp butter
-
1 small shallot, minced
-
1 tsp Dijon mustard (optional, for richness)
-
Salt and pepper, to taste
🔪 Instructions:
1. Prep and Roast the Beef:
-
Bring the beef to room temperature (30–45 mins out of fridge).
-
Preheat oven to 425°F (220°C).
-
Rub roast with olive oil, garlic, herbs, salt, and pepper.
-
Sear the roast in a hot pan (3–4 min per side) until browned.
-
Transfer to a roasting pan and roast for:
-
Rare: 120–125°F (49–52°C)
-
Medium: 135°F (57°C)
-
Well done: 150°F+ (65°C)
-
-
Rest roast under foil for 10–15 minutes before slicing.
2. Make the Crispy Potatoes:
-
While beef roasts, toss potatoes with oil, salt, pepper, and herbs.
-
Spread on a baking sheet and roast at 425°F for 30–40 minutes, flipping halfway, until golden and crispy.
3. Prepare the White Wine Sauce:
-
In the same pan used to sear the beef, sauté shallots in a bit of butter.
-
Deglaze with white wine, scraping browned bits.
-
Add broth and simmer to reduce by half.
-
Whisk in butter and Dijon mustard (if using), season with salt and pepper.
🍷 To Serve:
Slice roast beef against the grain, serve with crispy potatoes, and drizzle generously with white wine sauce.
Would you like a version of this that uses a slow cooker or Instant Pot for easier prep?