Sheet-Pan Rinderbraten with Cherry Tomatoes
Seared beef roast with charred cherry tomatoes, pickled red onions, and a quick pan gravy spiked with chili heat. Weeknight German comfort that looks restaurant-worthy.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 roast beef chuck roast or sirloin tip, 2 to 2.5 lbs
- 10 oz cherry tomatoes
- 1 medium red onion, thinly sliced
- 3 tbsp red wine vinegar
- ¾ cup beef broth
- ½ tsp dried chili pepper, crumbled
- 1 tbsp Dijon mustard
- 2 tbsp brown butter or whole butter
Instructions
- 1
Pat beef dry and season generously with salt and pepper on all sides.
- 2
Heat 1 tbsp olive oil in a heavy 12-inch skillet over medium-high until shimmering.
- 3
Sear beef 2 minutes per side without moving until a dark crust forms.
- 4
Transfer beef to a sheet pan. Toss cherry tomatoes and sliced onion with vinegar, chili, salt, and pepper; arrange around beef.
- 5
Roast at 400°F for 15 minutes until beef reaches 130°F internal (medium-rare) and tomatoes blister.
- 6
Remove beef and let rest 3 minutes. Whisk broth, mustard, and brown butter into pan drippings; pour over sliced beef and serve.
Tools you’ll need
- 12-inch heavy skillet
- sheet pan
- instant-read meat thermometer
- knife and cutting board
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