Christmas Roast Beef with Festive Vegetables

This Christmas, make your holiday table unforgettable with a showstopping roast beef that’s as festive as it is flavorful. Golden, juicy beef loin is surrounded by vibrant seasonal vegetables—baby carrots, zucchini ribbons, and tender green beans—perfectly arranged for a holiday feast. Rich, indulgent sauces like Roquefort, Cognac, and herby Green Sauce add a touch of luxury, making every bite a celebration of Christmas cheer and cozy elegance.

Ingredients (serves 6)

• 2.2 lb beef roast (1 kg)
• 1 head of celery
• 6 medium carrots
• 2 medium zucchini
• 7 oz young green beans (200 g)
• 3 tbsp butter (45 g)
• Salt and black pepper, to taste
• Fresh parsley for garnish

For the Sauces:

Roquefort Sauce:

• 1 small red onion, diced
• 3.5 oz Roquefort cheese (100 g)
• ¾ cup heavy cream (200 ml)
• Salt and pepper to taste

Cognac Sauce:

• 1 small red onion, diced
• ½ cup red wine (120 ml)
• 1 egg yolk
• ½ cup butter (1 stick, 125 g)
• 3 tbsp cognac

Green Sauce:

• 1 small red onion, diced
• ¾ cup sour cream (200 ml)
• 2 tbsp chopped fresh parsley
• 1 clove garlic, minced
• Salt and pepper to taste

Preparation

1. Prepare the vegetables: Peel carrots and celery, then cut into balls, sticks, or slices. Peel zucchini into thin strips. Separate parsley leaves from stems, saving some stems for garnish. Tie green beans into bundles and trim ends.
2. Cook the vegetables: Boil zucchini for 4 minutes, carrots for 10 minutes, and green beans for 20 minutes. Drain and sauté in 1.5 tbsp butter until slightly golden.
3. Roast the beef: Preheat oven to 465°F (240°C). Brush beef with oil, salt, and pepper. Roast in oven, then reduce heat and continue cooking for 25 minutes or until desired doneness. Let rest wrapped in foil before slicing.
4. Collect pan juices: Pour over sliced beef along with sauce of your choice. Serve vegetables neatly around the beef.

Sauces

Roquefort Sauce:
Sauté onion in butter, add Roquefort until melted. Stir in cream, bring to a boil, then remove from heat. Season with salt and pepper.

Cognac Sauce:
Sauté onion in butter, add red wine and reduce. Off heat, mix in egg yolk, butter, and cognac until smooth.

Green Sauce:
Sauté onion, add sour cream, cook until just boiling, then remove from heat. Stir in parsley, garlic, and season with salt and pepper.