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COOKBOOKS WITH PANACHE
Rotis
By Stephane Reynaud

From the authority on soulful French cooking and author of Pork and Sons comes a definitive guide to roasting fish and meat, featuring 100 essential recipes. Whether it’s “Grandma’s roast beef ” or “veal with an Indian accent,” nothing says hearty French food like a roast. Now, with Rôtis, celebrated French chef Stéphane Reynaud shows that roasts aren’t just for Sundays. With recipes requiring as little as five minutes of preparation and with cooking times as little as 20 minutes, Reynaud suggests roasts for every day of the week: beef on Monday, veal on Tuesday, poultry on Wednesday, pork on Thursday, fish on Friday, lamb on Saturday, and all the rest on Sunday.

And to accompany the feast, try the assortment of side dishes for every season, including a sumptuous slow-cooked ratatouille for the summer and traditional gratin dauphinois in the winter.


Written in straightforward steps, with helpful suggestions for everything from tying a roast, keeping it moist, to serving your guests, and making use of leftovers (a Sunday night “TV sandwich”?), each recipe is accompanied by mouthwatering photographs and presented in a charming format that brings the delightful style of French markets into your home.



Roast Beef with Green Olives




INGREDIENTS


2 lb 12 oz (1.25 kg) beef tenderloin
1 bunch sorrel
3 1/2 fl oz (100 ml) olive oil, plus
extra 4 tablespoons
6 French shallots, peeled and
roughly sliced
6 garlic cloves
6 ripe tomatoes, cut into wedges
3 1/2 oz/ 2/3 cup (100 g) green olives, pitted
1 3/4 oz/ 1/3 cup (50 g) pine nuts
3 1/2 oz (100 g) feta cheese, cut into small cubes
Roast Beef with Green Olives
Roast Beef with Green Olives.

Preheat the oven to 350°F (180°C).

Blanch the sorrel in boiling salted water, refresh it immediately, then strain well. Process the sorrel and olive oil in a food processor. Season with salt and pepper.

Heat 2 tablespoons of the extra olive oil in a frying pan. Add the shallot and cook over medium heat until softened. Add the garlic, tomato, olives and pine nuts. Combine well and allow the mixture to stew for about 10 minutes. Season with salt and pepper.

Heat the remaining olive oil in a flameproof roasting tin. Add the beef and brown on all sides over high heat. Transfer to the oven and roast the beef for 10 minutes, then remove and add the tomato mixture and scatter over feta. Return to the oven and roast for a further 10 minutes.

Remove the roast from the oven and allow the beef to rest in its juices, covered with foil, for 10 minutes.

Drizzle over the sorrel oil before serving.

Reprinted with permission from Rôtis by Stéphane Reynaud, Melville House 2011.
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