Discover the art of creating a restaurant-quality roast beef dinner that combines perfectly cooked, juicy meat with a rich vegetable sauce and creamy mustard Brussels sprouts. This classic dish brings together traditional cooking techniques with elegant presentation, perfect for special occasions or a luxurious Sunday dinner.
Ingredients
For the Roast Beef:
- 1.5 kg (3 lb 5 oz) beef roast
- 2-3 tablespoons olive oil (30-45ml)
- Salt and black pepper to taste
- 2 celery stalks
- 2 carrots
- 2 onions
- 8-10 garlic cloves
- Kitchen twine for tying
For the Vegetable Sauce:
- 100 ml (3.5 fl oz) dry red wine
- 1 liter (1.8 pints) beef broth or water
- 1 tablespoon flour
- 1 tablespoon lingonberry jam
- 2 sprigs each of thyme and rosemary
- Mixed peppercorns
- Salt to taste
For the Creamy Brussels Sprouts:
- 500g (1 lb 2 oz) Brussels sprouts
- 1 sweet pepper
- 1 garlic clove
- 150g (5.3 oz) cream cheese
- 250ml (8.8 fl oz) vegetable stock
- 1 tablespoon Dijon mustard
- 1 teaspoon cornstarch
- 50ml (1.8 fl oz) water
- ½ teaspoon sugar
- Nutmeg to taste
- Salt and black pepper to taste
- Olive oil for cooking
Step-by-Step Instructions
Preparing the Roast Beef:
- Season the beef generously with salt and black pepper
- Tie the roast with kitchen twine to maintain shape
- Brush the entire surface with olive oil
- Heat olive oil in a large pan over high heat
- Sear the beef on all sides until well-browned
- Remove beef and set aside
Preparing the Vegetables:
- Coarsely chop celery, carrots, and onions
- Crush garlic cloves
- Sauté vegetables in the same pan for 6-8 minutes
- Transfer to a greased baking dish
- Place seared beef on top of vegetables
Roasting:
- Preheat oven to 180°C (360°F)
- Roast for 1 hour 15 minutes for medium-rare
- Rest meat for 15-20 minutes before slicing
Making the Sauce:
- Puree the roasted vegetables
- Transfer to a pan and add flour
- Add wine and lingonberry jam
- Gradually add beef broth
- Add herbs and seasonings
- Simmer for 30 minutes
- Strain before serving
Preparing Brussels Sprouts:
- Clean sprouts and score bottoms
- Boil in salted water for 12-15 minutes
- Sauté chopped pepper and garlic
- Add stock and bring to boil
- Add cream cheese and seasonings
- Thicken with cornstarch mixture
- Fold in sprouts and warm through
Nutritional Information
(Per serving, based on 6 servings)
- Calories: 520
- Protein: 45g
- Fat: 28g
- Carbohydrates: 22g
- Fiber: 5g
- Sodium: 680mg
Timing:
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
Pro Cooking Tips and Tricks
- Let meat come to room temperature before cooking
- Use a meat thermometer for perfect doneness
- Rest meat before slicing against the grain
- Reserve pan drippings for extra flavor in sauce
Variations and Substitutions
- Replace lingonberry jam with cranberry or red currant jelly
- Use cauliflower or broccoli instead of Brussels sprouts
- Substitute cream cheese with heavy cream
- Try different herb combinations like sage or oregano
Frequently Asked Questions
Q: What’s the ideal internal temperature for roast beef?
A: 135°F (57°C) for medium-rare, 145°F (63°C) for medium
Q: Can I make this ahead of time?
A: Yes, prepare the sauce and vegetables ahead; reheat gently
Q: How do I know when the meat is done?
A: Use a meat thermometer and factor in temperature will rise during resting
Q: What’s the best cut of beef to use?
A: Top round, sirloin tip, or ribeye roast work best
Storage and Make-Ahead Tips
- Store leftover beef for up to 4 days in refrigerator
- Sauce can be made 2 days ahead and reheated
- Freeze sliced beef in sauce for up to 3 months
- Brussels sprouts best made fresh but can be blanched ahead
- Reheat meat in sauce to maintain moisture
This elegant roast beef dinner combines classic techniques with modern presentation, creating a memorable meal perfect for special occasions or when you want to impress your guests with your culinary skills.
