This oven-roasted beef is an elegant main course for special occasions. The juicy roast beef is served with crisp pommes pavé, sautéed green asparagus and a creamy Sauce Choron. The combination of tender beef, golden potatoes and the French tomato Béarnaise makes this roast beef recipe a real highlight for guests, holidays or Sunday lunch.
Kitchen equipment
- Sharp kitchen knife
- Cutting board (wood or plastic)
- Mandoline
- Melting pot (or metal bowl for a bain-marie)
- Non-stick frying pan (Ø 28 cm)
- Uncoated frying pan (Ø 28 cm)
- Whisk
- Loaf tin
- Meat thermometer
Ingredients (serves 4)
- 500 g roast beef in one piece (alternatively rump or beef fillet)
- 800 g waxy potatoes
- 1 bunch green asparagus
- 3 egg yolks
- Juice of one organic lemon
- Vegetable oil
- 250 g butter
- 2 tsp tomato paste
- Salt
- Freshly ground pepper
Method
Prepare the pommes pavé (the day before)
Peel the potatoes and slice them very thinly with a mandoline.
Melt 100 g butter and toss with the potato slices. Season with salt.
Line a loaf tin with baking paper and carefully layer the potato slices so they overlap. Bake in a preheated oven at 180 °C conventional heat for about one hour.
Then allow to cool completely. Fold the baking paper over the potatoes, weigh them down and leave in the refrigerator overnight. This gives the pommes pavé their characteristic compact shape.
Cook the roast beef
Preheat the oven to 80 °C .
Pat the roast beef dry, season with salt and cook slowly in the oven until just below the desired core temperature. Depending on the thickness, this takes around 30–40 minutes.
Shortly before serving, sear the meat in a very hot, uncoated pan for about one minute on each side. Season with pepper only afterwards and leave to rest for a few minutes.
Cook the green asparagus
Wash the green asparagus and trim 1.5–2 cm from the ends.
Heat a little vegetable oil in a non-stick pan and fry the asparagus on all sides until al dente and lightly roasted.
Prepare the Sauce Choron
Gently heat the egg yolks, lemon juice, salt, pepper and tomato paste in a melting pot or over a bain-marie.
Melt the remaining butter and slowly whisk it in in a thin stream while stirring continuously. This creates a creamy Sauce Choron whose delicate tomato note pairs beautifully with roast beef and asparagus.
To serve
Briefly warm the pommes pavé in the oven, then cut into even rectangles.
Slice the roast beef and arrange on preheated plates. Place the green asparagus and potatoes alongside and generously coat the asparagus with the Sauce Choron .
Serve immediately.
Tip: The pommes pavé can be prepared very well the day before. This makes the recipe much more relaxed and ideal for a festive menu or dinner with guests. A meat thermometer also helps bring the roast beef precisely to the desired doneness.
