Tip: It’s important to let the beef rest before slicing it; this allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Prepared this as written and it was delicious, definitely will make again.
I made this for Christmas dinner. So easy and impressive. I would highly recommend it.
We returned from Paris earlier this week and I was in the mood to cook something with a French feel, but also quick and easy. I tried this recipe and it was perfect! The roast was cooked to the perfect temperature (I took it out of the oven at exactly 125 degrees). The sauce. The sauce! It is so delicious and the perfect compliment to the beef. This recipe is going into my active rotation.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?