This Recipe includes
|Beef, boneless chuck or rolled rump roast|
|Salt and pepper|
Why we love it
A well-made roast beef is a thing of beauty. The classic rôti de boeuf is one of the top traditional dishes served for special occasions in France such as for a dinner party, Sunday lunch, for Christmas dinner, New Year, etc.
It is a very minimalist recipe, because the key is to let the meat be the star. As such there are not a lot of spices or herbs used. Instead, the roast beef is usually served with a gravy or sauce.
If you are trying to decide how large a piece of meat you need, I can tell you in France, the local butchers advise to plan for about about 0.45lb (200g) of beef per person.
French meals do include a large number of dishes however, including starters, cheese and dessert courses, so depending on the number of dishes you are proposing, you may want to increase that to 0.5lb (225g) of beef per person.
Either way, the meat tastes delicious warm or cold, so you can easily save it for leftovers in a salad or lunch!
There are several types of French sauces you can serve this such as the béarnaise, tartar, or even an aioli. However, the gravy juices of roast beef are just as delicious and can be used as a sauce as well.
What to serve with it?
This delicious French roast beef can be served with a potato side dish like this gratin dauphinois, lyonnais potatoes or a mushroom and potato gratin. It can also be served with some green vegetables or taglietelle pasta.
What drinks to serve with it?
In France, a meal like roast beef is usually only served with wine. French etiquette dictates that there are no apéritifs or other drinks during the main course. Those are reserved for the apéro hour (happy hour).
How to store it?
This roast beef keeps quite well in the fridge, and can be served warm or cold. Just let it cool and then place in an airtight glass container in the fridge, so that the beef doesn’t dry out.
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- Pork loin roast with mustard
- Daube de boeuf provençale
French roast beef
- 3.5 lb 1.6kg boneless chuck or rolled rump roast
- 50 g of melted butter around 2 tablespoons
- 1 teaspoon of garlic powder
- 1 tablespoon of flour
- pinch of salt and pepper to taste
- 1/2 cup of water
- In a large mixing bowl, mix the spices together along with the olive oil.
- Rub the beef generously with the spice mixture.
- Place in the fridge for 10 minutes to allow it to marinate.
- When ready to cook, preheat the oven for 430°F (220°C).
- Place the roast beef in a baking dish and pour the water into the dish. Bake for about 20 minutes* and baste occasionally with the pan juices.
- Remove the roast beef from the oven and cover the dish with tin foil or a lid to let the meat rest for 5 minutes before serving.
- After moving the roast beef to a serving plate, move the meat juices that were in the roasting tray into a small saucepan on the stove.
- In a small bowl, place the flour along with a tablespoon of water and mix to make a roux.
- Mix the roux in to the saucepan and let the mixture come together for 5 minutes until it starts to thicken.
- Serve warm alongside the roast beef.
- Rare – cook for 20 minutes
- Medium-rare – cook 25 minutes
- Medium – cook 28 minutes
If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt !