What is it about a roast beef dinner that just seems to bring back memories of your childhood, or those special occasions when we were growing up. Roast beef happens to be one of my all time favorites, just don't seem to make as often as I like I always feel it should be for some fancy dinner party or holiday.
- Heat oven to 450°.
- Place the roast, fat side up, on a rack in a roasting pan. (I sometime scatter some cut up carrots, celery, and onion on the bottom of the pan just for added flavor).
- Combine the olive oil, garlic, thyme, sage, rosemary, sea salt, and pepper; stir to blend. Rub all over the roast.
- Roast the beef for 15 minutes at 450°. Then reduce oven heat to 350° and continue to roast for about 35 to 45 minutes longer, or to 130° to 140° (for medium) on an instant read thermometer or temperature probe inserted in the center of the thickest part of the roast. See below for more detailed temperature guidelines.
- Let the roast rest for 15 minutes before slicing.
- Arrange the beef on a platter and serve with the pan gravy.
- Strain the pan drippings into a saucepan and stir in 4 tablespoons of flour. Cook over medium heat, stirring constantly, for 1 minute.
- Add the beef broth and continue cooking, stirring, until thickened. Taste and season with salt and pepper as desired.
- Heat oven to 450°.
- Peel then cut 1/4 inch from bottom and ends of potatoes, then slice potatoes crosswise at 1/4-inch intervals, leaving 1/4 inch of potato intact.
- Gently rinse potatoes under running water, let drain, and transfer, sliced-side down, to plate. Microwave until slightly soft to the touch, 6 to 12 minutes, flipping potatoes halfway through cooking.
- Arrange potatoes, sliced-side up, on foil-lined baking sheet.
- Then in a bowl toss onion, bacon, oil, salt and pepper. Spread evenly over potatoes onion and bacon crisp and potatoes are beginning to brown, 25 to 30 minutes. Remove from oven and serve.
- Trim 1/4-inch slices from the bottom and ends of each potato to allow them to sit flat and to give the slices extra room to fan out during baking.
- Chopsticks (placed along each side) provide a foolproof guide for slicing the potato petals without cutting all the way through the potato.
- Gently flex fans open while rinsing under cold running water; this rids the potatoes of excess starch that can impede fanning.