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The main dish, French classic

Roast beef with shallots and potatoes Anna

This roast beef with shallots and potatoes Anna is a classic dish for 6, with 50 minutes of active work spread across the day. The braised shallots and jus are made in the morning, while the potatoes Anna and roast come together right before guests arrive. It's a medium difficulty recipe at about €7.50 per person, and a meat thermometer is the key to keeping the roast pink inside.

A rosy roast beef with braised shallots and golden potatoes Anna, simplicity that impresses.

Roast beef with shallots and potatoes Anna
For
6 people
Work
50 min
Total time
2 h 20
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€7.50
Calories per person
680 kcalcalculated by Kiloach, your weight coach

A seared beef roast, cooked to a rosy medium rare, pairs with whole shallots braised in red wine until soft and almost sweet. The potatoes Anna bring the crunch, a pressed cake of thinly sliced potatoes that turns golden and slices like a tart. The whole plate plays on contrast, tender meat, soft shallots, and a crisp potato cake.

This is the kind of dish you bring out for a slightly dressier dinner, a family gathering in fall or winter, or any occasion where you want to impress without relying on complicated technique. Serve it with a simple starter, a green salad or a seasonal soup, and keep cheese and dessert light so the meal doesn't feel heavy.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 35 min
  3. Before the guests arrive 2 steps, 1 h 15
  4. When it's time to serve 1 step

Make the braised shallots and jus in the morning, they only need reheating later. Right before guests arrive, assemble the potatoes Anna and cook the roast, which can rest under foil while you greet everyone. When it's time to serve, quickly reheat the shallots, unmold the potatoes Anna, and slice the roast.

The ingredients

6 people

Butcher

  • Beef roast (sirloin) 1.2 kg

Fruits and vegetables

  • Shallots 600 g
  • Waxy potatoes 1 kg

Pantry

  • Red wine 25 cl
  • Veal stockoften in the pantry 2 tbsp
  • Oiloften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 150 g

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Sauté the whole shallots in butter, add the sugar and red wine, and let them braise gently over low heat. 35 min

    They're ready when the wine is almost fully absorbed and glossy.

  2. Add the veal stock dissolved in water and reduce until you get a glossy, coating sauce.

    Taste before salting, reduction concentrates the salt.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Peel the potatoes, slice them very thin on a mandoline without rinsing them, and arrange them in a spiral in a buttered pan, salting between each layer. Bake at 200°C. 50 min

    Press each layer firmly, the potatoes Anna should form a compact cake.

  2. Sear the roast on all sides in hot oil and bake at 200°C, then let it rest 10 minutes under foil. 25 min

    Count about 25 minutes for a medium rare roast, check with a thermometer at 52°C.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the shallots and their jus, unmold the potatoes Anna, slice the roast, and spoon over the jus.

    Unmold the potatoes Anna by flipping the pan onto a plate, it should release in one solid piece.

Our tips to get it right

  • Take the roast out of the refrigerator at least 30 minutes before cooking so it cooks more evenly.
  • Use a mandoline for even potato slices, that's what gives the potatoes Anna their structure once unmolded.
  • If you don't have a meat thermometer, rely on the stated cooking time rather than the crust color, which tells you nothing about how done the inside is.

The variations

  • Swap the sirloin roast for a beef tenderloin if you want an even more tender cut, cutting the cooking time slightly.
  • For a meatless version, replace the roast with a large roasted portobello mushroom or a root vegetable roast, keeping the shallots and potatoes Anna as they are.
  • To save time, swap the potatoes Anna for classic pan fried potatoes, less showy but just as good with the jus.

What to serve it with

  • A simple green salad to start
  • A red wine similar to the one in the sauce
  • A seasonal soup before the main

Storage

Leftovers keep for 2 to 3 days in the refrigerator in a sealed container, with the meat and potatoes Anna stored separately from the shallots. Reheat gently in the oven so the meat doesn't dry out, the potatoes Anna crisp back up in a few minutes in a skillet.

Questions about this recipe

How can I tell the roast is pink inside without a thermometer?

Press the meat gently with the back of a fork, it should feel slightly resistant but still springy. Without a thermometer, stick to the stated cooking time and let it rest 10 minutes, since it keeps cooking while resting.

Can I use onions instead of shallots?

Yes, choose small pearl onions to keep the same whole braised effect. The flavor will be a bit stronger and less sweet than shallots.

How do I unmold the potatoes Anna without breaking it?

Let it rest a few minutes out of the oven, set a plate over the pan, and flip the whole thing in one confident motion. If it sticks, run a knife blade around the edges first.

Can this dish be made for more than 6 people?

Yes, double the shallots and potatoes, but use several smaller roasts rather than one very large one, to keep the cooking even and the meat pink throughout.

Can a roast beef with shallots and potatoes Anna be made ahead?

Yes, during the day. The recipe needs 50 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a roast beef with shallots and potatoes Anna?

Allow 2 h 20 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in a roast beef with shallots and potatoes Anna?

About 680 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roast beef with shallots and potatoes Anna cost?

About €7.50 per person, that's €45.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Sausage rolls The appetizer

French classic

Sausage rolls

  • 25 min of work
  • Prepared the day before
  • Easy, €0.80 per person

230 kcalcalculated by Kiloach

Saint-honoré The dessert

French classic

Saint-honoré

  • 1 h 30 of work
  • Prepared the day before
  • Medium, €2.70 per person

560 kcalcalculated by Kiloach

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