Michelin-Starred Roast Beef and Fries Recipe

When golden, crispy fries meet tender, juicy roast beef, this classic combination can effortlessly ignite your taste buds. Whether it’s a comforting meal for a late-night craving or a highlight on the dinner table at a gathering, roast beef and fries possess an irresistible charm. But have you ever thought about replicating Michelin-starred quality right at home? Today, I’m sharing my cherished recipe, guiding you through ingredient selection and roasting techniques to create this stunning dish.

I. Ingredients Preparation

(A) Beef Selection

• Cut: Opt for ribeye or tenderloin. These cuts are tender and juicy, ensuring an excellent taste after roasting. Ribeye features rich marbled fat that melts during roasting, imparting a rich aroma to the beef. Tenderloin, being lean, suits those who prefer a lower-fat option.
• Quality: Choose high-quality grain-fed beef. Grain-fed beef is softer in texture and richer in flavor. When purchasing, ensure the beef has a shiny surface, uniform red color, white or pale yellow fat, and no unpleasant odor. Each piece should weigh around 500 – 750 grams for even roasting.
• Quantity: Prepare 500 grams for 1 – 2 servings and 750 – 1000 grams for 3 – 4 servings.

(B) Potato Selection

• Variety: Select potatoes with high starch content, such as Russet or Yukon Gold. These varieties develop a crispy exterior and maintain a soft interior during roasting.
• Selection: Pick potatoes with smooth skin, no sprouts, and no signs of decay. Try to choose potatoes of similar size, with each weighing approximately 150 – 200 grams.
• Quantity: Prepare 2 – 3 potatoes per person and adjust according to the actual number of diners.

(C) Other Ingredients

• Olive Oil: Used for coating the beef and potatoes, adding flavor and preventing sticking. Prepare about 50 ml.
• Salt: Coarse salt or sea salt is preferred for seasoning. Prepare 1 – 2 tablespoons.
• Black Pepper: Freshly ground black pepper corns to enhance the aroma. Prepare 1 – 2 tablespoons.
• Garlic: 3 – 4 cloves, minced, to add flavor.
• Rosemary: 2 – 3 sprigs of fresh rosemary or 1 teaspoon of dried rosemary to elevate the herbaceous aroma of the dish.
• Thyme: 3 – 4 sprigs of fresh thyme or 1 teaspoon of dried thyme, complementing rosemary to enrich the flavor profile.
• Mayonnaise: 100 grams, used for making the dipping sauce. You can choose plain mayonnaise or add other seasonings according to personal taste.
• Dijon Mustard: 1 – 2 tablespoons, added to the mayonnaise to enhance the flavor of the dipping sauce.
• Lemon Juice: Juice of half a lemon, used to season the dipping sauce and add a refreshing sour note.

II. Tools Preparation

• Oven: An oven with independent temperature control for the upper and lower heating elements is required. An oven with a capacity of over 30 liters is recommended to ensure even heating of the beef and fries.
• Baking Pan: Choose a high-temperature-resistant and good heat-conducting baking pan, such as a cast-iron or stainless-steel pan. Select a size based on the quantity of beef and potatoes, ensuring the ingredients can be laid flat without overlapping.
• Roasting Rack: Can be placed on the baking pan to elevate the beef, allowing it to be heated evenly on all sides and preventing the bottom from being soaked by the pan juices, which could affect the texture.
• Meat Thermometer: Used to measure the internal temperature of the beef to ensure the desired doneness. A probe-type meat thermometer is recommended.
• Knives: A sharp chef’s knife for cutting the beef and potatoes, and a serrated knife for slicing the roasted beef without disrupting its texture.
• Cutting Board: A wooden or plastic cutting board for food preparation.
• Bowls and Spoons: Used for mixing seasonings and the dipping sauce.
• Brush: A silicone or bristle brush for applying olive oil and seasonings.

III. Cooking Instructions

(A) Beef Pre-treatment

1. Take the beef out of the refrigerator and let it sit at room temperature for 30 – 60 minutes to bring it to room temperature. This ensures even heating during roasting.
2. Evenly coat the beef with 1 tablespoon of olive oil. Sprinkle 1 tablespoon of salt, 1 tablespoon of freshly ground black pepper, minced garlic, 1 sprig of rosemary, and 1 sprig of thyme over the beef. Gently massage the beef by hand to allow the seasonings to penetrate deeply, and marinate for 30 minutes.

(B) Potato Preparation

1. Wash the potatoes thoroughly. There is no need to peel them, as keeping the skin adds texture and nutrients to the fries. Cut the potatoes into evenly thick strips, about 1 – 1.5 cm wide and 8 – 10 cm long, depending on the size of the potatoes.
2. Soak the cut potato strips in cold water for 15 – 20 minutes to remove the surface starch, which will make the fries crispier during roasting. After soaking, remove the fries and pat them dry completely with kitchen paper.
3. Drizzle 2 – 3 tablespoons of olive oil over the dried fries. Sprinkle 1 tablespoon of salt and 1 tablespoon of freshly ground black pepper, and toss well to ensure each fry is evenly coated with the seasonings.

(C) Roasting Process

1. Preheat the oven to 200°C (both upper and lower heat). Place the marinated beef on the roasting rack, which is set on the baking pan. You can line the bottom of the baking pan with aluminum foil for easy cleanup of any drippings. Put the beef into the preheated oven and roast for 15 – 20 minutes until the surface forms a golden-brown crust.
2. While the beef is roasting, spread the prepared fries on another baking pan, making sure they don’t overlap. After the beef has roasted for 15 – 20 minutes, put the fry pan into the oven and roast together with the beef.
3. Continue roasting for 20 – 25 minutes. Flip the fries every 10 minutes to ensure even browning on both sides and a golden, crispy exterior. Meanwhile, use a meat thermometer to check the internal temperature of the beef:

• Rare: Internal temperature reaches 48 – 52°C. The beef will be red inside, juicy, and tender.
  • Medium Rare: Internal temperature reaches 52 – 57°C. The beef will be pink inside, soft in texture with a bit of chewiness.
  • Medium: Internal temperature reaches 57 – 63°C. The beef will be mostly pink inside with a light brown edge, and have a firm texture.
  • Well Done: Internal temperature reaches 71°C or higher. The beef will be brown inside, firmer in texture, and less juicy. Choose the desired doneness. Once the beef reaches the ideal temperature, remove it from the oven, wrap it in aluminum foil, and let it rest for 10 – 15 minutes. This allows the juices inside the beef to redistribute, enhancing the flavor.

4. When the fries are done, take them out of the oven and place them on kitchen paper to absorb any excess oil.

(D) Dipping Sauce Preparation

In a bowl, combine 100 grams of mayonnaise, 1 – 2 tablespoons of Dijon mustard, and the juice of half a lemon. Stir well and season with salt and black pepper to taste.

IV. Final Dish Description

The roast beef presents an alluring appearance, with a golden, crispy crust covering its surface. When sliced open, the interior showcases the desired doneness color. For instance, medium-rare beef reveals an enticing pink hue, brimming with rich juices and exuding a strong aroma of meat and spices. The beef offers a tender and juicy bite, with the crispy exterior contrasting beautifully with the soft interior. Every mouthful is filled with the intense flavor of beef and the fragrant notes of rosemary and thyme.

The fries have a golden, crispy exterior. With a gentle bite, you can hear the satisfying “crunch.” Inside, they are soft and fluffy, with a sweet potato flavor. The salt and black pepper seasoning on the surface is just right, complementing the natural sweetness of the potatoes. Paired with the homemade mayonnaise mustard dipping sauce, the tangy lemon and rich mustard flavors add multiple layers of taste to the fries, making them irresistible.

The overall dish is beautifully plated. The sliced roast beef is neatly arranged on one side of the plate, while the fries are piled on the other side. Garnish with fresh rosemary and mint leaves. The harmonious color combination makes the dish visually appealing, almost like a work of culinary art.

V. Suitable for Whom

1. Meat Lovers: The tender and juicy roast beef is a veritable feast for those who adore beef. Whether you’re a die-hard beef enthusiast or someone who enjoys experimenting with different cooking styles, this dish is sure to satisfy your palate.
2. Fast Food Aficionados: Fries are a classic fast food item, beloved for their crispy exterior and soft interior. This roast beef and fries dish elevates the traditional fast food combination, pairing high-quality roast beef with a homemade dipping sauce to meet the demands of those who seek both fast food flavor and quality.
3. Family Gatherings and Friend Parties: This dish is moderately portioned and beautifully presented, making it perfect as a main course or sharing dish for family dinners or friend get-togethers. Everyone can enjoy the fun of cooking and savoring the delicious food together, strengthening bonds.
4. Health-Conscious Individuals: Compared to deep-fried fries, roasted fries reduce oil intake, making them a relatively healthier option. Additionally, choosing high-quality beef and fresh ingredients, along with a variety of fragrant herbs for seasoning, ensures both deliciousness and meets the requirements of those pursuing a healthy diet.

VI. Safety Precautions

• Ingredient Storage and Handling Safety
  • Store beef and potatoes in the refrigerator. Keep the beef at a refrigeration temperature of 0 – 4°C and a freezing temperature of – 18°C or below. Potatoes should be stored in a cool, ventilated, and dry place, away from direct sunlight and damp environments to prevent sprouting and decay.
  • After handling raw beef, wash your hands, knives, cutting boards, and other utensils thoroughly with soap and running water to avoid cross-contamination. Raw beef may carry bacteria such as E. coli and Salmonella, so prevent contamination of other ingredients and tableware.
  • The sprouted or green parts of potatoes contain solanine, a toxic substance. Make sure to remove these parts completely and do not consume them to avoid food poisoning.
• Roasting Process Safety
  • Before using the oven, ensure it is clean and free of any debris to prevent smoke or fire hazards during roasting.
  • During roasting, avoid opening the oven door frequently, as this will cause heat loss and affect the roasting result. If you need to check on the food, use the oven’s built-in glass window.
  • When handling the baking pan and roasting rack, be cautious of high temperatures. It is recommended to wear heat-resistant gloves or use heat-insulating tools.
  • After roasting, turn off the oven and wait for it to cool down before cleaning to avoid burns.
• Consumption Safety
  • Ensure the beef is cooked to the appropriate doneness. Avoid eating undercooked beef to prevent bacterial or parasitic infections. This is especially important for vulnerable groups such as the elderly, children, and pregnant women.
  • After the fries are roasted, let them cool slightly before eating to avoid burning your mouth and esophagus.
  • If you don’t consume the dipping sauce immediately, store it in the refrigerator to prevent bacterial growth. When using the dipping sauce, do not dip used utensils back into the sauce bowl to avoid contaminating the remaining sauce.

Now that you’ve mastered the essence of making Michelin-starred roast beef and fries, if you have any new ideas during the actual cooking process or want to try other flavor combinations, feel free to share them in the comments!