It's the Holidays! A French-Inspired Christmas Dinner
Rôti de Bœuf
The Elegance of Rôti de Bœuf (Roast Beef) at Christmas time with recipes and wine pairings.
The holidays are a time for warmth, togetherness, and, of course, indulgence in delicious food. If you're looking to add a little French flair to your Christmas dinner, look no further. The French have a long tradition of celebrating the festive season with sumptuous meals that bring together rich flavors, fine ingredients, and a touch of elegance. At Domaine de Cromey we have embraced these traditions and with our American roots we love to blend the two together for special occasions like Christmas and holiday celebrations. From classic hors d'oeuvres to decadent desserts, a French-inspired Christmas dinner will elevate your celebration and impress your guests.
When it comes to celebrating Christmas, food is at the heart of the festivities. In France, Christmas dinner is a time to showcase rich, hearty dishes that reflect the country’s culinary sophistication as well as the time of year. While dinde aux marrons (roast turkey with chestnuts) is a popular choice in many American and French homes, there’s another classic option that brings elegance and robust flavor to the holiday table: Rôti de Bœuf—roast beef.
A well-cooked roast beef can be the perfect centerpiece for a French-inspired Christmas dinner, offering both comfort and refinement. Whether you’re hosting a cozy family gathering or a more elaborate fête, this dish promises to impress your guests with its rich flavor, tender texture, and festive French flair. Paired with classic French side dishes, sauces, and good burgundy wines, Rôti de Bœuf makes for a meal that is as memorable as it is delicious.
In this article, we will guide you through the preparation of a French-style Rôti de Bœuf (roast beef), the essential side dishes to accompany it, and a dessert to round out your festive French dinner. We also recommend trying our Burgundian Cheese puffs (Gougere) as an appetizer. You can find the recipe here. Perfect with a Chablis from Domaine Oudin, which you can find on burgundywine.com of in the pairing case recommended in the next paragraph.
For this French-inspired Christmas dinner, we have made a great wine pairing for each course and put them together in a holiday celebration case. Click here. In this case, we include a Cremant sparkling wine from one of the best producers in Burgundy. It's perfect for a pre-dinner bubbly drink to get your celebration started.
Rôti de Bœuf: The Perfect French-inspired Christmas Dinner
The French take roast beef seriously. While the British are well-known for their roast beef, the French elevate it into a special occasion dish with a few key techniques and ingredients. Rôti de Bœuf is usually served as a prime cut of beef, such as ribeye or tenderloin, cooked to perfection and paired with a sauce made from the pan drippings. The key is to respect the quality of the beef and cook it simply yet elegantly, letting the natural flavors shine.
Choosing the Right Cut of Beef
When making Rôti de Bœuf, the cut of beef you choose is important. The most commonly used cuts for French roast beef are:
Ribeye (Entrecôte): Known for its marbling and tenderness, ribeye is often used in French cuisine for roasting. It’s flavorful and rich, ideal for a festive meal.
Tenderloin (Filet de Bœuf): For a more luxurious, leaner roast, tenderloin is an excellent option. It’s incredibly tender and will yield a very refined dish.
Sirloin (Rumsteck): A slightly more affordable option, sirloin still delivers a wonderful roast with a good balance of tenderness and flavor.
No matter which cut you select, ensure it is well-aged, as aging enhances the beef’s flavor.
Ingredients for Rôti de Bœuf
To prepare a traditional French roast beef, you’ll need a few simple ingredients that allow the meat’s natural taste to shine.
Ingredients:
1 boneless ribeye roast (4-5 lbs)
2 tbsp olive oil
4 cloves garlic, smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and freshly ground black pepper, to taste
1/2 cup dry red wine (Bordeaux or Burgundy would be ideal)
1 cup beef stock
2 tbsp unsalted butter
1 tbsp Dijon mustard (optional for extra flavor)
1/4 cup chopped shallots (optional, for a more complex sauce)
Instructions for Perfect Rôti de Bœuf
Prepare the Roast: Take the roast beef out of the refrigerator at least 30 minutes before cooking, allowing it to come to room temperature. This ensures even cooking. Pat the meat dry with paper towels to ensure a nice sear. Rub the roast generously with salt and pepper on all sides. You can also smear a thin layer of Dijon mustard on the meat for an additional layer of flavor, although this is optional.
Searing the Meat: Preheat your oven to 450°F (230°C). In a heavy, ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the roast on all sides until a deep brown crust forms. This step is crucial for flavor development and creates a beautiful exterior on the meat. Don’t rush it—take about 4-5 minutes per side.
Adding Aromatics: Once the roast is browned, add the smashed garlic cloves, rosemary, and thyme to the pan. Transfer the skillet to the preheated oven, leaving the herbs and garlic around the roast. Roast for 15 minutes at 450°F to develop a deep, golden crust. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting until the beef reaches your desired level of doneness.
For rare: Roast for about 20-25 minutes (internal temperature of 120-125°F / 49-52°C).
For medium-rare: Roast for about 30-35 minutes (internal temperature of 130-135°F / 54-57°C).
For medium: Roast for about 40-45 minutes (internal temperature of 140-145°F / 60-63°C).
Use a meat thermometer to ensure accuracy. Once the roast reaches your preferred doneness, remove it from the oven and let it rest for at least 10-15 minutes to allow the juices to redistribute.
Making the Sauce: While the roast is resting, make the sauce using the pan drippings. Place the skillet over medium heat, adding the wine and scraping up any browned bits left in the pan. Let the wine reduce by half, then add the beef stock and simmer for 5-10 minutes, allowing the sauce to thicken slightly. If you like a smoother sauce, you can strain it, or leave it as is for a rustic feel. Stir in butter at the end for extra richness.
Serving: Slice the roast beef against the grain into thick slices. Serve with the sauce drizzled over the top, and garnish with fresh herbs if desired.
Classic French Side Dishes
To accompany your Rôti de Bœuf, there are several classic French side dishes that will perfectly complement the richness of the beef. These sides are simple, elegant, and make use of seasonal ingredients that enhance the festive atmosphere of a French Christmas dinner.
Gratin Dauphinois
Gratin Dauphinois (Potato Gratin)
Gratin Dauphinois is a creamy, cheesy potato dish that’s a staple in French kitchens. The potatoes are thinly sliced and layered with cream, garlic, and Gruyère cheese, then baked until golden and bubbling. This indulgent side is the perfect foil for the rich flavors of roast beef.
Ingredients:
2 lbs Yukon Gold potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup milk
2 cloves garlic, minced
1 1/2 cups grated Gruyère cheese
Salt and freshly ground black pepper
A pinch of freshly grated nutmeg (optional)
Instructions:
Preheat the oven to 375°F (190°C).
Butter a baking dish and rub the inside with the halved garlic cloves. Discard the garlic.
Layer the sliced potatoes in the dish, seasoning each layer with salt, pepper, and a pinch of nutmeg. Pour the cream and milk mixture over the potatoes and top with half of the grated Gruyère.
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.
Serve warm with the roast beef.
Haricots Verts
Haricots Verts with Shallots and Almonds
In France, green beans are often served simply with a bit of butter and aromatics. Haricots verts are thin, tender French green beans, and they make an elegant side dish when sautéed with shallots and toasted almonds.
Ingredients:
1 lb haricots verts (French green beans), trimmed
2 tbsp unsalted butter
2 shallots, finely sliced
1/2 cup sliced almonds
Salt and freshly ground black pepper
Instructions:
Blanch the haricot verts in boiling salted water for 3-4 minutes, then transfer them to an ice bath to halt the cooking process and preserve their bright green color.
In a large skillet, melt the butter over medium heat and sauté the shallots until golden brown, about 5 minutes.
Add the blanched green beans to the skillet and toss to combine. Sauté for an additional 3-4 minutes until heated through.
Toast the almonds in a dry skillet over medium heat until golden and fragrant. Sprinkle the toasted almonds over the beans before serving.
Bûche de Noël
Dessert: Bûche de Noël (Yule Log Cake)
No French-inspired Christmas dinner is complete without a bûche de Noël, a traditional Yule log cake made from a light sponge cake rolled with rich buttercream. It’s a stunning and delicious way to end your meal, especially when decorated with meringue mushrooms or other festive touches.
Ingredients for the Sponge:
4 large eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
Ingredients for the Buttercream:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup cocoa powder
1 tsp vanilla extract
2 tbsp heavy cream
Instructions:
Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and grease it lightly.
Beat the eggs and sugar together until pale and thick. Sift the dry ingredients together and fold them gently into the egg mixture.
Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted comes out clean. Allow to cool.
For the buttercream, beat the softened butter and gradually add powdered sugar and cocoa powder. Add vanilla extract and cream to achieve a smooth consistency.
Once the sponge is cool, spread the buttercream evenly over it, then roll up the cake carefully. Frost the outside with the remaining buttercream and decorate as desired.
A Festive French Experience
This Christmas dinner features Rôti de Bœuf (roast beef) surrounded by classic French sides of Gratin Dauphinois and Haricots Verts, transporting you and your guests to the heart of Burgundy. Paired with great wines from Burgundy, this meal is sure to evoke the warmth, elegance, and deliciousness of a French holiday celebration. Ending the meal with a traditional Bûche de Noël for a sweet, festive finish completes your French-inspired Christmas Dinner. Bon appétit!
French Wine Pairings
Cremant de Bourgogne: Pre-dinner celebratory drink
Chablis: Perfect with Gougere
Pommard: Excellent pairing for the Roti de Boeuf
Puligny Montrachet: With dessert, maybe cheese, for wine lovers with the beef. Well, it is Puligny Montrachet, so maybe anytime!