Holiday Roast Dinner with Garlic-Herb Butter Sauce
Holiday Roast Dinner with Garlic-Herb Butter Sauce
Rated 5.0 stars by 1 users
Servings
6-8
Cook Time
2
A stunning centerpiece meal featuring a perfectly roasted Herd & Grace roast, creamy mashed potatoes, crisp asparagus, and a luxurious garlic-herb butter sauce.
Author:Herd & Grace
Ingredients
- 3–4 lb Herd & Grace roast (ribeye, striploin, or tenderloin)
- 3 tbsp olive oil
- 4 tbsp unsalted butter, softened
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt & freshly cracked black pepper
- 3 lbs Yukon Gold potatoes, peeled & cut into chunks
- 6 tbsp unsalted butter
- ½ cup heavy cream (warm)
- ½ cup whole milk (warm)
- Salt & pepper to taste
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- 1 tbsp butter
- Salt & pepper
- ½ cup unsalted butter (1 stick)
- 2 garlic cloves, minced
- 1 small shallot, minced
- ½ cup beef stock or pan drippings
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp parsley, chopped
- Salt & pepper
- Optional: squeeze of lemon or splash of red wine
For The Roast
For The Mashed Potatoes
For The Asparagus
Garlic-Herb Butter Sauce:
Directions
Roast The Beef
- Preheat oven to 450°F (230°C).
- Mix softened butter, garlic, rosemary, thyme, salt, and pepper. Rub roast with olive oil, then coat with herb butter.
- Place roast on a rack in a roasting pan. Roast at 450°F for 15 minutes, then lower oven to 325°F (160°C) and cook until internal temp reaches 125°F (medium-rare) or 135°F (medium).
- Remove from oven, tent with foil, and rest for 20 minutes.
Prepare Mashed Potatoes:
- Boil potatoes in salted water until fork-tender (about 20 minutes). Drain and mash.
- Stir in butter, warm cream, and milk. Season with salt and pepper.
Cook The Asparagus
- Heat olive oil in a skillet over medium-high heat. Add asparagus and sauté 3–4 minutes until bright green. Stir in butter, season with salt and pepper.
Make the Garlic-Herb Butter Sauce
- Melt butter in a saucepan over medium heat. Add garlic and shallot, cook until fragrant.
- Stir in beef stock, Dijon, and Worcestershire. Simmer 3–4 minutes until slightly reduced.
- Add rosemary, thyme, parsley, and season to taste. Finish with lemon juice or wine if using.
Serve
- Slice roast and arrange on a platter with mashed potatoes and asparagus.
- Spoon butter sauce over roast or serve on the side.
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