6 large potatoes, peeled and cut into cylinders
1/2 cup unsalted butter
1 cup chicken or beef broth
Fresh thyme sprigs
1. Preparing the Roast Beef:
Preheat the oven to 375°F (190°C).
Season the beef roast generously with salt and pepper.
In a skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned.
Rub the minced garlic and chopped rosemary over the roast.
Transfer the roast to a roasting pan and roast in the preheated oven until the desired doneness is reached.
2. Crafting the Fondant Potatoes:
In a large ovenproof skillet, melt butter over medium-high heat.
Add the potato cylinders and sear until golden brown on each side.
Pour in the broth, add thyme sprigs, and season with salt and pepper.
Transfer the skillet to the oven and bake until the potatoes are tender and have absorbed the flavorful liquid.
3. Resting and Serving:
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