Reverse-Seared Dijon Roast Beef Dinner
Reverse-Seared Dijon Roast Beef Dinner
Ingredients
For the Dijon Roast Beef
- 3 pounds beef roast, cap-on preferred
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon onion powder
- 1/2 teaspoon brown sugar or honey, optional
For the Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 4 tablespoons butter
- 1/2 cup milk, warm, up to 3/4 cup
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
For the Mushroom Gravy
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- 1 shallot, small, finely diced (or 1/4 onion)
- 2 garlic, cloves, minced
- 2 tablespoons flour
- 1 1/2 cups chicken stock, or vegetable stock
- 1 teaspoon fresh rosemary, finely chopped
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat your oven to 250°F (120°C). Place the beef roast (cap-on preferred) in a cast iron pan. Score the fat cap of the beef roast with a knife.
⏱️ 5 min•🌡️ 250
- 2
In a small bowl, combine the Dijon mustard, olive oil, minced garlic, kosher salt, black pepper, smoked paprika, dried thyme, crushed dried rosemary, onion powder, and optional brown sugar or honey to create the rub.
⏱️ 5 min
- 3
Brush the entire beef roast with the prepared Dijon mixture, ensuring it is fully coated. Insert a meat thermometer into the thickest part of the roast.
⏱️ 5 min
- 4
Place the pan with the coated roast into the preheated oven. Cook until the internal temperature reaches your desired doneness (e.g., 125-130°F for medium-rare). This can take 1 to 2 hours, depending on the roast size.
⏱️ 60 min•🌡️ 250
- 5
While the roast is cooking, prepare the mashed potatoes. Place the peeled and quartered Yukon Gold potatoes into a large pot. Cover the potatoes with water and add a generous pinch of salt to the water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
⏱️ 25 min
- 6
Drain the cooked potatoes thoroughly. Using a potato ricer, rice the cooked potatoes directly back into the empty pot. Add the butter, warm milk (start with 1/2 cup and add more if needed), salt, and black pepper. Mash and stir with a wooden spoon until creamy and well combined. Set aside, keeping warm.
⏱️ 10 min
- 7
Once the roast reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and allow it to rest for at least 15 minutes. This is crucial for juicy meat.
⏱️ 15 min
- 8
While the roast is resting, prepare the mushroom gravy. Heat a pot or skillet over medium heat. Add the sliced mushrooms and sauté until softened and browned, about 5-7 minutes. Add the finely diced shallot (or onion) and cook for another 3-5 minutes until softened.
⏱️ 15 min
- 9
Add the minced garlic and finely chopped fresh rosemary to the pot and cook for 1 minute until fragrant. Add the butter and let it melt. Sprinkle in the flour and stir thoroughly to create a roux, cooking for 1-2 minutes to cook out the raw flour taste.
⏱️ 5 min
- 10
Gradually pour in the chicken stock while continuously whisking to prevent lumps. Bring the gravy to a simmer, stirring occasionally, until it thickens to the desired consistency, about 5-7 minutes. Season with salt and black pepper to taste.
⏱️ 10 min
- 11
After resting, slice the roast beef into desired thickness for serving. Spoon a generous portion of mashed potatoes onto each plate. Arrange slices of the Reverse-Seared Dijon Roast Beef on top of the mashed potatoes. Ladle the warm mushroom gravy generously over the roast beef and mashed potatoes. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Reverse-Seared Dijon Roast Beef Dinner
For the Dijon Roast Beef
- 3 pounds beef roast, cap-on preferred
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon onion powder
- 1/2 teaspoon brown sugar or honey, optional
For the Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 4 tablespoons butter
- 1/2 cup milk, warm, up to 3/4 cup
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
For the Mushroom Gravy
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- 1 shallot, small, finely diced (or 1/4 onion)
- 2 garlic, cloves, minced
- 2 tablespoons flour
- 1 1/2 cups chicken stock, or vegetable stock
- 1 teaspoon fresh rosemary, finely chopped
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat your oven to 250°F (120°C). Place the beef roast (cap-on preferred) in a cast iron pan. Score the fat cap of the beef roast with a knife.
⏱️ 5 min•🌡️ 250 - 2
In a small bowl, combine the Dijon mustard, olive oil, minced garlic, kosher salt, black pepper, smoked paprika, dried thyme, crushed dried rosemary, onion powder, and optional brown sugar or honey to create the rub.
⏱️ 5 min - 3
Brush the entire beef roast with the prepared Dijon mixture, ensuring it is fully coated. Insert a meat thermometer into the thickest part of the roast.
⏱️ 5 min - 4
Place the pan with the coated roast into the preheated oven. Cook until the internal temperature reaches your desired doneness (e.g., 125-130°F for medium-rare). This can take 1 to 2 hours, depending on the roast size.
⏱️ 60 min•🌡️ 250 - 5
While the roast is cooking, prepare the mashed potatoes. Place the peeled and quartered Yukon Gold potatoes into a large pot. Cover the potatoes with water and add a generous pinch of salt to the water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
⏱️ 25 min - 6
Drain the cooked potatoes thoroughly. Using a potato ricer, rice the cooked potatoes directly back into the empty pot. Add the butter, warm milk (start with 1/2 cup and add more if needed), salt, and black pepper. Mash and stir with a wooden spoon until creamy and well combined. Set aside, keeping warm.
⏱️ 10 min - 7
Once the roast reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and allow it to rest for at least 15 minutes. This is crucial for juicy meat.
⏱️ 15 min - 8
While the roast is resting, prepare the mushroom gravy. Heat a pot or skillet over medium heat. Add the sliced mushrooms and sauté until softened and browned, about 5-7 minutes. Add the finely diced shallot (or onion) and cook for another 3-5 minutes until softened.
⏱️ 15 min - 9
Add the minced garlic and finely chopped fresh rosemary to the pot and cook for 1 minute until fragrant. Add the butter and let it melt. Sprinkle in the flour and stir thoroughly to create a roux, cooking for 1-2 minutes to cook out the raw flour taste.
⏱️ 5 min - 10
Gradually pour in the chicken stock while continuously whisking to prevent lumps. Bring the gravy to a simmer, stirring occasionally, until it thickens to the desired consistency, about 5-7 minutes. Season with salt and black pepper to taste.
⏱️ 10 min - 11
After resting, slice the roast beef into desired thickness for serving. Spoon a generous portion of mashed potatoes onto each plate. Arrange slices of the Reverse-Seared Dijon Roast Beef on top of the mashed potatoes. Ladle the warm mushroom gravy generously over the roast beef and mashed potatoes. Serve immediately.
⏱️ 5 min