Roast Beef & Carrots

with Mashed Potatoes & Dijon Mustard Pan Sauce

55 MIN

4 Servings

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From the Test Kitchen

Tonight’s recipe showcases a satisfying roast, accompanied by two traditional sides—each elevated with a slight twist. First, we’re roasting our carrots with fresh thyme, then tossing them with a bit of honey to highlight their natural sweetness. As for our mashed potatoes, we’re stirring in a touch of tangy crème fraîche and piquant garlic to round out their buttery flavor. A vibrant pan sauce made with sharp Dijon mustard perfectly cuts through the richness of the roast beef.

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Nutrition

PER SERVING
Calories

570 Cals (est.)

fresh

ingredients

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tips & techniques

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and medium dice the potatoes. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the carrots; cut into 1-inch pieces on an angle. Pick the thyme leaves off the stems; discard the stems.

2 Sear the beef:

Line a sheet pan with aluminum foil. Pat the beef dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef and cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to 1 side of the foil-lined sheet pan.

3 Cook & mash the potatoes:

While the beef sears, add the potatoes to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter, half the garlic paste and half the crème fraîche; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

4 Roast the beef & carrots:

While the potatoes cook, place the carrots and ¾ of the thyme in a bowl. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer on the other side of the sheet pan with the seared beef. Roast 27 to 29 minutes, or until the carrots are tender when pierced with a fork and the beef is cooked through. (An instant-read thermometer inserted into the beef should register 125°F.) Remove from the oven. Transfer the roasted beef to a cutting board and let rest for at least 5 minutes.

5 Make the pan sauce:

Once the beef and carrots have roasted for about 20 minutes, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the mustard, remaining garlic paste, remaining thyme and ¼ cup of water (be careful, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Turn off the heat; stir in the remaining crème fraîche and season with salt and pepper to taste.

6 Finish & plate your dish:

Carefully transfer the roasted carrots to a bowl; add the honey. Toss to thoroughly coat; season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested beef; thinly slice crosswise against the grain. Divide the mashed potatoes, finished carrots and sliced beef between 4 dishes. Transfer the pan sauce to a serving dish and serve on the side. Enjoy!