Your butcher can French the meat for you—just request it when you order.


Credit: Chelsea Kyle

Recipe Summary test

30 mins
2 hrs 30 mins
Serves 8 to 12

This article originally appeared in our Holiday 2021 issue. Get the magazine here.


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425°. Place the beef on a roasting rack in a large roasting pan, bone-side down. Cut a hatch-like pattern in the fat on top of the roast, but not through to meat. In a small bowl, stir the mustard, garlic, 2 tsp. salt, and 1 tsp. pepper. Spread over the top and sides of the roast (the layer will be thin). Pour 2 of cups water into the pan.

  • Roast the beef for 30 minutes. Reduce the heat to 350° and continue to roast until an instant-read thermometer registers 120° for medium-rare, 1 1/2 to 2 hours. Let the beef rest in the pan for 30 minutes to 1 hour.

  • Meanwhile, in a small skillet, bring the vinegar, shallot, and tarragon sprigs to a simmer over medium heat. Simmer, stirring occasionally, until almost all of the liquid evaporates, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Discard the tarragon sprigs, squeezing out any remaining liquid. Transfer the shallot mixture to a food processor. Add the butter and chopped tarragon and pulse until well combined. Season with 1/2 tsp. salt and a few pinches of pepper. Transfer to a bowl, cover, and refrigerate. Let come to room temperature before serving.

  • Transfer the roast to a carving board. Remove the rack from the roasting pan. Using a spoon, skim the fat from the top of the drippings in the pan; discard. In a small bowl, combine 1 tbsp. of the tarragon butter and the flour. Pour red wine and stock into the pan. Place the roasting pan over 2 burners and simmer liquid over medium heat until slightly reduced, about 5 minutes. Whisk in the flour mixture and simmer until thickened, 2 to 3 minutes. Taste and season with salt and pepper, if necessary. Pour the jus into a pitcher. Slice the roast and place 1 slice (about 3/4 inch thick) on each plate. Top with tarragon butter and serve with the jus.