Name: Tender Flat Iron Beef with Roquefort Sauce
Prep time: 10 min
Cook time: 355 min
Total time: 370 min
Yield: 4
Cuisine: French
Ingredients: 10 gram Black Pepper; 250 gram Roquefort; 100 gram Walnuts (unsalted); 700 gram Beef Rump Cap (Picanha); 50 milliliter Fresh Whole Milk (3.5% Fat); 800 gram Sweet Potatoes; 20 gram Salt; 10 gram Olive Oil; 3 gram Nutmeg; 10 gram Fresh Rosemary; 130 gram Unsalted Butter; 4 piece Carrot; 300 milliliter Whipping Cream 33%

Flat Iron Beef with Roquefort Sauce and Sweet Potato Mash

Step-by-step method

Let’s cook

At a glance

This elegant dish brings together a tender slow-roasted flat iron beef with a luxurious Roquefort cream sauce and buttery sweet potato mash — the long, gentle roasting (about 5 hours at low heat) is what makes the meat incredibly juicy and tender. While the beef takes its time, you'll whip up a creamy mash and a rich walnut-studded cheese sauce, so most of the work is hands-off waiting rather than active cooking.

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Prepare the meat

Season the meat on all sides with salt and pepper. Tie it firmly into a cylinder shape with kitchen string. Tuck sprigs of rosemary under the string, then sear the meat quickly in a pan with a splash of olive oil.

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10 gram
Fresh Rosemary

5 gram
Salt

5 gram
Black Pepper

10 gram
Olive Oil

700 gram
Beef Rump Cap (Picanha)
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Carrots in the roasting dish

Peel the carrots and cut them into chunky batons. Place them in a roasting tin or slow cooker and season lightly with salt and pepper.

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4 piece
Carrot

5 gram
Salt

5 gram
Black Pepper
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Slow roast

Place the meat on top of the carrots and roast at a low temperature for about 5 hours. Keep the oven set to 130°C. After five hours, check the meat to see if it's tender yet.

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Sweet potato mash

While the meat is roasting, cook the sweet potatoes in salted water until soft. Blend them with hot milk and butter into a smooth mash. Season with a pinch of nutmeg.

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800 gram
Sweet Potatoes

10 gram
Salt

50 milliliter
Fresh Whole Milk (3.5% Fat)

130 gram
Unsalted Butter

3 gram
Nutmeg
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Make the sauce

Bring the cream to the boil in a saucepan. Crumble in the Roquefort. Simmer gently until the cheese has melted. Finally, stir in most of the blended or chopped walnuts, keeping some aside for garnish.

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300 milliliter
Whipping Cream 33%

250 gram
Roquefort

100 gram
Walnuts (unsalted)
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Serving

On a warmed plate, spoon down the hot sauce first, then the sweet potato mash, followed by the carrot batons, and finish with slices of the meat. Sprinkle with a few walnuts.

Step-by-step method

At a glance

Prepare the meat

For this step

Carrots in the roasting dish

For this step

Slow roast

Sweet potato mash

For this step

Make the sauce

For this step

Serving

Flat Iron Beef with Roquefort Sauce and Sweet Potato Mash

Ingredients — what you'll need

About this recipe

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