Beef Top Loin Roast with Potatoes
Why This Recipe Works
To create a juicy, tender roast and creamy, beefy-tasting potatoes, we started with a top loin roast and trimmed the thick ribbons of fat that run along its sides. Browning the trimmings along with the roast yielded loads of rendered fat (and flavorful fond), which we then used to brown the potatoes. From there, we covered the potatoes with aluminum foil, which trapped steam that helped them cook through and allowed us to roast the beef on top of them (poking holes in the foil let juices drip through). While the cooked roast rested, we flipped the potatoes cut side up; added broth that we fortified with flavor by simmering it with the seared beef scraps, herbs, seasonings, and gelatin for unctuous body; and braised them in a 500-degree oven—our version of the old-school French classic called fondant potatoes. Finally, we strained and defatted the remaining broth to serve as a jus alongside the meat and potatoes.