Génisse Fleur D'Aubrac

Génisse Fleur d'Aubrac Roast with Herbed Butter

A traditional French preparation highlighting the young Aubrac beef ('génisse') raised in the Aubrac region of southern Massif Central. The meat is the star, so it is cooked simply: roasted and finished with a parsley-and-garlic maïssaise butter, served with pan juices.

Prep

20 min

Cook

75 min

Total

95 min

Serves

4 to 6

Difficulty

Medium

Recipe ingredients

• •1.4 kg (3 lb) beef rib or sirloin roast (génisse Fleur d'Aubrac), Aubrac breed heifer, ideally dry-aged; if unavailable, use a well-marbled, grass-fed rib roast
• •15 g (1 tbsp) fine sea salt
• •5 g (1 tsp) coarsely cracked black pepper
• •20 g (4 tsp) unsalted butter, for the pan
• •2 g (1 tsp) lard or goose fat, traditional French baste; substitute with olive oil
• •3 g (1 tsp) fresh thyme sprigs
• •2 g (1 sprig) fresh rosemary
• •2 g (1 small) bay leaf
• •4 g (2 cloves) garlic, smashed, for roasting
• •250 ml (1 cup) dry red wine (Côtes du Rhône or Cahors), for deglazing
• •250 ml (1 cup) beef stock, homemade or low-sodium
• •60 g (¼ cup) softened unsalted butter, for the maïssaise herb butter
• •6 g (2 tbsp) flat-leaf parsley, finely chopped
• •3 g (1 small clove) garlic, grated to a paste
• •2 g (½ tsp) Dijon mustard
• •1 g (¼ tsp) Maldon salt, for the butter

Steps

1. 1 Remove the roast from the refrigerator 60–90 minutes before cooking. Pat it dry, then rub the salt and cracked pepper evenly over the surface. Tie the roast at 3 cm (1¼ in) intervals with butcher's twine so it holds its shape while roasting.
2. 2 Preheat the oven to 220 °C (425 °F) with a rack in the lower third. Place a heavy roasting pan on the stovetop over medium-high heat and add the 20 g butter and lard.
3. 3 When the fat shimmers and just begins to smoke, sear the roast on all sides, turning with tongs, until a deep brown crust forms, about 2 minutes per side. Add the thyme, rosemary, bay leaf and smashed garlic to the pan.
4. 4 Transfer the pan to the preheated oven. Roast at 220 °C (425 °F) for 15 minutes, then reduce the heat to 160 °C (325 °F) and continue roasting. Plan roughly 25–30 minutes per 500 g (1 lb) for medium-rare; begin checking the internal temperature after 40 minutes.
5. 5 Target internal temperatures (insert a probe into the thickest part, away from bone or fat): 50 °C (122 °F) for rare, 54 °C (130 °F) for medium-rare, 60 °C (140 °F) for medium. Remove the roast 3–4 °C below your target, as the temperature will rise while resting.
6. 6 Transfer the roast to a warmed board, loosely tent with foil, and let it rest for 15 minutes. Meanwhile, set the roasting pan over medium heat, pour off excess fat, and deglaze with the red wine, scraping up the browned bits. Reduce by half, add the stock, and simmer 4–5 minutes until lightly syrupy. Whisk in 15 g butter and season the jus to taste.
7. 7 Make the maïssaise: mash the softened 60 g butter with the parsley, grated garlic, Dijon and Maldon salt until smooth and flecked green.
8. 8 Slice the rested roast across the grain in 1 cm (½ in) slices. Arrange on a warmed platter, spoon a little jus over the slices, and top each portion with a quenelle of the herb butter. Serve the remaining jus in a warmed jug.