Chef's roasts with roast beef and charred bimi, minted peas and Chantenay carrots

Experience culinary excellence with our Chef's Roasts – tender roast beef, charred bimi, minted peas, and Chantenay carrots.
  • 4 people
Chef's roasts with roast beef and charred bimi, minted peas and Chantenay carrots

Ingredients

Agristo Chef's roasts

680 grams

roast beef

1 bunch

bimi (baby broccoli)

1 cup

Chantenay carrots, cleaned and trimmed

2 tablespoons

neutral oil

salt and pepper to taste

1 cup

fresh peas

1 tablespoon

butter (for the minted peas)

2 tablespoons

butter (for the gravy)

1 tablespoon

fresh mint, finely chopped

2 tablespoons

all-purpose flour

2 cups

chicken or beef broth

4 sprigs

fresh thyme

2

dried bay leaves

Chef's roasts with roast beef and charred bimi, minted peas and Chantenay carrots
Food Service

Chef’s Roast

Reinventing an all-time classic, our Chef’s Roast still provides the authentic home-made look people long for in good food. Royally fluffy and very moist, yet crunchy. Developed and approved by top chefs and roast connoisseurs, you get to prepare a traditional, complex dish in less than half the time. Easy peasy, potato.
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For the Chef's roasts

  1. Prepare the Chef's roasts according to the cooking instructions.

For the beef and vegetables

  1. Preheat your oven to 190°C.

  2. Season the roast beef generously with salt and pepper. Heat a large ovenproof skillet over high heat and add 1 tablespoon of neutral oil. Sear the beef on all sides until nicely browned, about 2-3 minutes per side.

  3. Transfer the skillet to the preheated oven and roast the beef for about 15-20 minutes for medium-rare, or longer to your desired level of doneness. Use a meat thermometer to check the internal temperature (45°C for medium-rare).

  4. While the beef is roasting, prepare the vegetables. Heat a separate skillet over medium-high heat. Toss the Chantenay carrots with 1 tablespoon of neutral oil, salt, and pepper. Cook them for about 8-10 minutes until they are tender and slightly caramelized. Set them aside.

  5. In the same skillet, add the bimi and cook for about 3-4 minutes until they are charred and tender. Set them aside.

  6. For the minted peas, in a small saucepan, melt the butter over medium heat. Add the peas and cook for 3-4 minutes until they are tender. Stir in the fresh mint, salt, and pepper.

  7. Once the roast beef is done, remove it from the oven and let it rest for about 10 minutes before slicing.

    To serve, slice the roast beef thinly and arrange it on a serving platter. Place the charred bimi, Chantenay carrots, and minted peas around the beef.

For the gravy

  1. Melt butter in a saucepan and make a roux by whisking in flour until golden brown.

  2. Add tied thyme and bay leaves to the roux for flavor infusion.

  3. Gradually whisk in chicken or beef broth until smooth.

  4. Simmer and whisk until the gravy thickens (about 5-7 minutes).

  5. Season with salt and pepper to taste.

  6. Remove bundled thyme and bay leaves.

  7. Optional: Strain for a smoother texture.

Chef's roasts with roast beef and charred bimi, minted peas and Chantenay carrots
Food Service

Chef’s Roast

Reinventing an all-time classic, our Chef’s Roast still provides the authentic home-made look people long for in good food. Royally fluffy and very moist, yet crunchy. Developed and approved by top chefs and roast connoisseurs, you get to prepare a traditional, complex dish in less than half the time. Easy peasy, potato.
recipe.discover product