Oven-roasted aiguillette baronne beef roast with rich pan jus

Ingredients

• 1.4 kg Barded and tied beef aiguillette baronne (top sirloin cap roast)
• 40 g Unsalted cultured butter (82% fat)
• 2 tbsp Standard sunflower oil
• 4 pieces Traditional French shallots
• 6 cloves Pink garlic cloves
• 4 sprigs Fresh thyme sprigs
• 2 leaves Dried bay leaves
• 25 cl Liquid brown veal stock
• 1 tsp Coarse grey sea salt
• 1/2 tsp Ground black pepper
• 1 pinch Guérande fleur de sel

Method

1. Remove the beef roast from the refrigerator 30 minutes before cooking to bring it to room temperature.
2. Preheat your oven to 410 °F (210 °C) in convection mode.
3. Peel the shallots and halve them lengthwise, then lightly crush the garlic cloves with the flat of your hand, leaving their skins intact.
4. Season the roast generously on all sides with coarse salt and black pepper, rubbing it lightly into the surface.
5. Heat the sunflower oil in a cast-iron Dutch oven over high heat until smoking hot, then sear the roast for 6 to 8 minutes, turning on all sides until a deep, golden-brown crust forms.
6. Transfer the roast to a suitable baking dish, arranging the halved shallots, unpeeled garlic cloves, fresh thyme sprigs, and bay leaves around the meat.
7. Dot the top of the roast with the pieces of butter.
8. Roast at 410 °F (210 °C) for 20 minutes (aiming for 122 to 126 °F / 50 to 52 °C internal temperature for medium-rare), basting twice with the melted pan butter and drippings.
9. Transfer the roast to a cutting board, tent loosely with aluminum foil, and let rest for 10 to 12 minutes (the internal temperature will rise to about 130 to 131 °F / 54 to 55 °C) while you make the jus.
10. Set the baking dish directly over a stovetop burner on medium heat (around 300 °F / 150 °C), pour in the liquid brown veal stock, and scrape the bottom vigorously with a wooden spoon for 1 to 2 minutes to dissolve all the caramelized drippings.
11. Simmer over medium heat for 6 to 8 minutes until the jus reduces by one-third, becomes syrupy, and coats the back of a spoon, then strain through a fine-mesh sieve, pressing firmly on the aromatics.
12. Remove the butcher's twine and barding fat from the roast, then slice the meat thinly on a bias across the grain.
13. Arrange the slices on a warm serving platter, sprinkle with fleur de sel, and serve piping hot with the jus in a gravy boat or drizzled around the meat.

Nutrition

Per serving

Energy

419.8 kcal

Protein

48.37 g

Carbohydrate

3.45 g

Fat

23.83 g

Fibre

0.59 g

Calcium

29.5 mg

Iron

0.68 mg

Magnesium

22.69 mg