One-pan mini-roast with fondant potatoes (Christmas dinner for 1 or 2)

Ingredients

• 1 large Russet Potato (peeled, trimmed to even cylinder, cut into three tall rounds)
• 0.5 lb Terrace Major (Shoulder Tender) Beef Roast (about 8 oz, trimmed, seasoned with salt and pepper)
• 2 tbsp Olive Oil (for high‑heat searing)
• 4 tbsp Unsalted Butter (divided; 2 tbsp for basting, 2 tbsp for sauce)
• 1 large Garlic Clove (crushed, removed before final sauce)
• 4 sprigs Fresh Thyme Sprigs (whole sprigs; reserve a few for garnish)
• ½ cup Chicken Stock (low‑sodium, for deglazing and sauce)
• 1 tbsp Balsamic Vinegar (added at end for sweet‑sour balance)
• ½ cup Frozen Peeled Pearl Onions (thawed briefly in oven before mixing into sauce)
• to taste Salt (season potatoes and beef)
• to taste Black Pepper (freshly ground preferred)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and allow it to preheat while you finish prep work.

   Time: PT10M

   Temperature: 400°F

2. Prepare the Potato

   Peel the russet potato, trim the ends to create a uniform cylinder, then cut it into three equal‑thick rounds (about 1½‑inch thick). Season each round on both sides with salt and pepper.

   Time: PT5M

3. Season the Beef

   Pat the Terrace major roast dry, then season generously with salt and pepper on all sides.

   Time: PT2M

4. Sear Potatoes and Beef

   Place the skillet on the highest heat setting, add 2 tbsp olive oil, and let it smoke hot. Add the potato rounds first, searing 2‑3 minutes per side until golden brown. Push the potatoes to the side and add the beef, searing each side quickly (about 30‑45 seconds) until a deep brown crust forms.

   Time: PT7M

   Temperature: high

5. Add Butter, Garlic and Thyme

   Reduce heat to medium‑low, add 2 tbsp butter, the crushed garlic clove, and 2‑3 thyme sprigs. Tilt the pan and baste the potatoes (and beef, if desired) with the melted butter using a spoon.

   Time: PT3M

   Temperature: medium‑low

6. Deglaze and Start the Braise

   Pour in the chicken stock, scraping up any browned bits. Add the remaining 2 tbsp butter and let the mixture simmer for a minute to meld.

   Time: PT2M

   Temperature: medium

7. Add Pearl Onions

   Stir in the frozen pearl onions (they’ll thaw quickly in the hot pan). Distribute the onions around the potatoes and beef.

   Time: PT1M

8. Oven Braise

   Transfer the skillet to the preheated oven. Roast for 30 minutes, then check the potatoes with a knife; they should offer slight resistance. If needed, add a splash more stock and continue roasting another 5‑10 minutes until the potatoes are fork‑tender and the beef reaches an internal temperature of 125‑130°F (52‑54°C) for rare‑medium.

   Time: PT35M

   Temperature: 400°F

9. Finish the Sauce

   Remove the pan from the oven. Take out the garlic clove and thyme sprigs. Add 1 tbsp balsamic vinegar (or to taste) and stir; let the sauce reduce on the stovetop for 2‑3 minutes if it looks thin.

   Time: PT4M

   Temperature: medium

10. Rest and Slice the Beef

    Transfer the roast to a cutting board, tent loosely with foil, and let rest for 5 minutes. Slice against the grain into ½‑inch thick slices.

    Time: PT5M

11. Plate and Serve

    Arrange the sliced beef atop the fondant potatoes, drizzle the garlic‑butter sauce over everything, and garnish with the reserved fresh thyme sprigs. Serve directly from the hot skillet.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g