A flavorful and tender roast beef recipe with a garlic-infused jus, perfect for special occasions.
Prepare the beef by making small slits and inserting garlic cloves into the meat.
Ensure the slits are evenly spaced for a consistent flavor infusion.
Rub the beef with Dijon mustard, then sprinkle with thyme and black pepper.
Use your hands to evenly coat the beef with the seasoning.
Place the beef in a roasting pan and refrigerate overnight.
Cover the pan with foil to prevent the beef from drying out.
Preheat the oven to 450°F and let the beef come to room temperature.
Allowing the beef to reach room temperature ensures even cooking.
Roast the beef at 450°F for 20 minutes, then reduce the temperature to 325°F and continue roasting until desired doneness.
Use a meat thermometer to check the internal temperature for perfect doneness.
Remove the beef from the oven, tent with foil, and let it rest.
Resting allows the juices to redistribute, making the meat tender.
Prepare the jus by sautéing onions in the roasting pan, then adding beef broth and simmering.
Scrape the pan to incorporate all the flavorful bits into the jus.
Slice the beef thinly and serve with the jus.
Thin slices ensure a tender bite and better absorption of the jus.
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