Garlic-infused AA roast beef with cream and Parmesan potato gratin

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Preparation

Using a paring knife, make small, 2-cm deep incisions in the meat. Insert a garlic clove (or half a clove) into each incision. Do this equally over the entire surface of the meat. Salt the meat and allow it to reach room temperature (about 30 minutes).

In a large, ovenproof skillet, froth the butter at medium-high heat. Delicately place the roast in the skillet and pan-sear it on all sides, i.e., about 2 minutes on each side. Add the thyme and transfer the roast to the oven at 350 °F (175 °C). Bake for about 40 minutes. When the meat is ready, make sure you let it rest for about 20 minutes.

In the meantime, mince the onion. Also peel and thinly slice the potatoes, using a vegetable slicer.

Pour a dash of cream in a square, ovenproof baking dish.

Place potato slices in it, one next to the other, making sure to cover the entire surface of the dish. Scatter a few pieces of onion over the potatoes, and then season. Sprinkle some Parmesan, then add another dash of cream.

Repeat the same procedure (potato slices, onion, Parmesan, cream, seasonings) until you run out of potato slices or until your dish is full. Cover in aluminum foil and bake at 350 °F (175 °C) for about 1 hour. Once a knife inserts itself smoothly in the gratin without resistance, remove the aluminum foil and broil for about 5 minutes.

Reheat the roast for about 10 minutes. Cut it into thin, 5-mm slices. Serve with a generous portion of gratin, some fleur de sel and a turn of the pepper mill. This roast beef can also be enjoyed with strong mustard.

Source: Martin Juneau