Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
First, parboil the potatoes so the outside is cooked while the inside is still a bit hard. Reserve 2 cups of the potato water. Next, roughly chop the parsley, thyme, and lemon zest, and combine them all in a resealable plastic bag. Add the 3 tablespoons of olive oil and the salt, then add a whole head of unpeeled garlic to the bag and smash. Don''t worry, this will all be strained out later. Now sear the roasts in the 2 tablespoons of oil in a heavy roasting pan on top of the stove. When seared, rub the Gremolata onto the roasts. It won''t stick well so just pat in onto the top. Arrange the parboiled potatoes in the pan next to the meat. Roast the meat and potatoes for 45 minutes or until the meat reaches your desired doneness ( 125 degrees for medium-rare, 130 - 135 degrees for medium, remembering that the roasts'' internal temperature will rise 5 to 10 degrees as they rest). When the roasts are done, remove the pan from the oven and scrape the Gremolata from the roasts into the roasting pan. Remove the meat and potatoes. Allow the roasts to set for 15 minutes before carving against the grain.
To make the gravy, saute the onion, tomato paste, and bay leaves over medium heat with the Gremolata from the beef in the roasting pan. Cook until the onion softens. Deglaze with the wine, scraping the pan. Simmer to evaporate the liquid. Sprinkle flour over the onion mixture - it will be pasty. Gradually whisk in the reserved potato water and beef broth. If you forgot to save some potato water, just add an extra can of beef broth. Whisk constantly to prevent lumps. Simmer until slightly thick, about 5 minutes. Finish the gravy by adding the butter, vinegar, seasonings, and any juices that have accumulated while the roasts rested. Strain, then serve with thinly sliced roast and roasted potatoes.
