Roast Beef

Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Peel and mince the garlic; smash with the side of your knife until it resembles a paste. Pick the rosemary, thyme and parsley leaves off the stems; roughly chop the leaves, keeping each herb separate. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon; remove the seeds. Peel the carrots and parsnips; cut into small sticks. Peel the turnip and cut into wedges.

Place the carrots, parsnips, turnip and a pinch of both the rosemary and thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned vegetables in a single, even layer and roast, stirring halfway through, 28 to 30 minutes, or until tender. Transfer to a bowl and toss with half the parsley, the juice of 2 lemon wedges and as much of the lemon zest as you’d like. Toss to thoroughly combine; season with salt and pepper to taste. Set aside.

While the vegetables roast, in a small bowl, combine the garlic paste and remaining rosemary and thyme. Season the beef on all sides with salt and pepper; rub with the garlic-herb mixture. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef; cook, turning occasionally, 5 to 7 minutes, or until browned on all sides. Transfer to a baking sheet, leaving any browned bits (or fond) in the pan. Roast, on a separate rack from the vegetables, 21 to 24 minutes (a meat thermometer should read 120°F), or until cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 10 minutes.

While the vegetables and beef roast, 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. Using a fork, smash the potatoes with half the butter; gradually add the heavy cream. Season with salt and pepper to taste. Set aside.

While the beef rests, to the pan of reserved beef fond, add the beef demi-glace, remaining butter, the juice of the remaining lemon wedges and ¼ cup of water. Cook on medium, stirring constantly, 1 to 2 minutes, or until thoroughly combined and slightly reduced in volume.

Find the lines of muscle (or grain) of the beef; thinly slice the beef against the grain. Add any juices from the cutting board to the pan of gravy. Transfer the roasted vegetables to a serving dish. Top with the sliced beef and some of the gravy; serve the smashed potatoes on the side. Garnish with the remaining parsley. Transfer the remaining gravy to a serving dish. Enjoy!