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Le Chaudron recipe
Rôti de bœuf saignant
Rare roast beef with garlic and herbs
⏱ 60 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1beef roast (tenderloin or rump), 1.2 kg / 2.6 lb
6 clovesgarlic
4 sprigsfresh thyme
3 sprigsfresh rosemary
100 g (3½ oz)softened unsalted butter
3 tbspolive oil
200 ml (¾ cup)beef stock
100 ml (½ cup)full-bodied red wine
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 beef roast (tenderloin or rump), 1.2 kg / 2.6 lb
- 6 cloves garlic
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 100 g (3½ oz) softened unsalted butter
- 3 tbsp olive oil
- 200 ml (¾ cup) beef stock
- 100 ml (½ cup) full-bodied red wine
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the roast out of the fridge 1 hour ahead — ABSOLUTELY essential for even cooking and a rare center.
- Preheat the oven to 240 °C (475 °F) fan. Remove the germ from 4 garlic cloves and cut into slivers. Make small cuts all over the roast and push a sliver into each.
- Strip the thyme and rosemary. Mix the softened butter with 2 crushed garlic cloves and the herbs.
- Rub the herb butter all over the roast and season generously with fleur de sel and pepper.
- Drizzle with olive oil, set in the large roasting pan and roast for 15 minutes at 240 °C (475 °F) fan to sear the outside.
- Lower to 180 °C (350 °F) and roast 25 more minutes for rare (30 for medium-rare) — crusty outside, rare inside.
- Check with a meat thermometer: 50 °C (122 °F) for rare, 55 °C (131 °F) for medium-rare. Rest under foil for 15 minutes.
- Meanwhile, deglaze the pan with the red wine, scraping up the browned bits. Add the beef stock and reduce for 5 minutes over high heat. Slice the roast thinly and serve with the sauce.
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