Imagine a dinner that transforms an ordinary evening into a culinary masterpiece - a perfectly seared beef loin with a tangy Dijon mustard crust, accompanied by a creamy, herb-infused potato gratin that will have everyone begging for seconds. This isn't just a recipe; it's a gastronomic journey that combines classic French techniques with rustic comfort, promising to elevate your home cooking from mundane to magnificent.
Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 75 mins
Cuisine: Beef
Serves: 4 servings
Ingredients
- 1 (1.5-2 pound) beef loin
- 2 tablespoons Dijon mustard
- 2-3 large potatoes, peeled and thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh sage
- Salt and pepper to taste
Instructions
- Remove the beef loin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 375°F (190°C). Season the beef loin generously with salt and pepper on all sides.
- Using a pastry brush, evenly coat the entire surface of the beef loin with Dijon mustard, creating a flavorful crust.
- For the potato gratin, butter a medium-sized baking dish. Layer the thinly sliced potatoes in overlapping rows, sprinkling chopped sage, salt, and pepper between each layer.
- Dot the top of the potato layers with small pieces of butter to help create a golden, crispy top.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Sear the mustard-coated beef loin on all sides until a golden-brown crust forms, approximately 2-3 minutes per side.
- Place the seared beef loin on top of the prepared potato gratin in the oven.
- Roast in the preheated oven for 20-25 minutes for medium-rare, or until the internal temperature of the beef reaches 135°F (57°C) when checked with a meat thermometer.
- Remove from the oven and let the beef rest on a cutting board for 10-15 minutes, which allows the juices to redistribute and ensures a more tender result.
- While the beef is resting, continue baking the potato gratin until the top is golden brown and the potatoes are tender when pierced with a fork, approximately 10-15 additional minutes.
- Slice the beef loin against the grain into 1/2-inch thick slices and serve alongside the sage potato gratin.
Tips
- Temperature is Key: Always let your beef loin rest at room temperature before cooking to ensure even heat distribution.
- Mustard Magic: Don't be shy with the Dijon mustard - it creates a delicious, tangy crust that locks in moisture and adds incredible depth of flavor.
- Potato Layer Technique: When creating your gratin, slice potatoes uniformly thin to ensure even cooking and a beautiful, consistent texture.
- Meat Thermometer Matters: Invest in a good meat thermometer to achieve your desired doneness - 135°F for medium-rare is the sweet spot.
- Resting is Crucial: Let the beef rest after cooking to allow juices to redistribute, ensuring each slice is succulent and tender.
- Sage Selection: Use fresh sage for the most vibrant, aromatic flavor in your potato gratin.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 30g
Protein: 59g
Fat: 21g
Saturated Fat: 9g
Cholesterol: 155mg
