Garlic Herb Roast Beef with Creamy Parmesan Sauce and Roasted Potatoes
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes–1 hour 45 minutes
Resting Time: 15 minutes
Total Time: 1 hour 50 minutes–2 hours 20 minutes
Servings: 6–8
Cuisine: American-inspired
Cooking Method: Oven Roasting and Stovetop
Ingredients
For the roast beef:
- 3–4 pounds boneless beef strip loin or ribeye roast
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, softened
- 5 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
For the roasted potatoes:
- 2 pounds baby Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
For the creamy Parmesan sauce:
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- ½ cup low-sodium beef broth, plus more if needed
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- Salt, to taste
- 2 tablespoons fresh parsley, chopped, plus extra for serving
Instructions
Step 1: Prepare the Beef
Preheat your oven to 450°F (230°C). Pat the roast thoroughly dry with paper towels, then place it fat-side up in a roasting pan.
In a small bowl, combine the olive oil, softened butter, garlic, rosemary, thyme, kosher salt, black pepper, and Dijon mustard. Spread the mixture over the top and sides of the beef, pressing gently so the herbs adhere.
Step 2: Season the Potatoes
Wash and dry the potatoes. Keep small potatoes whole and cut larger ones in half to create evenly sized pieces.
Toss the potatoes with olive oil, garlic powder, salt, black pepper, and dried thyme. Arrange them around the roast in a single layer. If space is limited, spread them on a separate baking tray.
Step 3: Begin Roasting
Roast the beef and potatoes for 15 minutes at 450°F (230°C) to start developing a golden crust.
Reduce the oven temperature to 325°F (165°C). Continue roasting for approximately 60–90 minutes, checking the beef before the end of the estimated cooking time. Timing will vary with the size and thickness of the roast.
Step 4: Check the Temperature and Rest
Insert a meat thermometer into the thickest part of the beef, keeping the probe away from large pockets of fat. Cook until the center reaches 145°F (63°C), then rest for at least 3 minutes.
Transfer the roast to a cutting board, cover loosely with foil, and let it rest for 15 minutes before carving.
Step 5: Finish the Roasted Potatoes
Gently turn the potatoes in the pan juices and check for tenderness with a fork.
If they need additional cooking or browning, increase the oven temperature to 425°F (220°C). Roast for another 10–15 minutes while the beef rests, until tender inside and golden around the edges.
Step 6: Prepare the Sauce Base
While the beef rests, melt the butter in a saucepan over medium-low heat. Add the garlic and stir for 30–60 seconds, just until fragrant.
Sprinkle in the flour and cook for 1 minute, stirring continuously. Slowly whisk in the beef broth until the mixture is smooth, then stir in the heavy cream.
Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the sauce begins to thicken.
Step 7: Stir in the Parmesan
Lower the heat and gradually stir in the Parmesan cheese. Add the Dijon mustard, black pepper, and chopped parsley, stirring until smooth.
Taste the sauce before adding salt. If it is thicker than you prefer, whisk in a little additional beef broth. Keep the heat low and avoid boiling once the cheese has been added.
Step 8: Slice and Serve
Remove any butcher’s string from the rested roast. Using a sharp carving knife, slice the beef across the grain.
Arrange the slices on a serving platter with the roasted potatoes. Spoon over some warm Parmesan sauce, scatter with fresh parsley, and serve the remaining sauce alongside.
