I can hardly believe that December is nearly upon us. Where has this year gone?? The cooler months invite us to indulge in comfort food such as meat and potatoes. You know, the kind of meal that truly sticks to your ribs, like this Horseradish, Garlic & Rosemary Encrusted Roast Beef.
I certainly find that my cooking habits shift between the fall/winter months and the spring/summer; and I am sure many of you experience the same. As the weather begins to cool, my family and I crave comfort food, and this recipe is not only straightforward but also one of our favorites.
In fact, I first shared this recipe back in 2011, and while the original photo was not the best, I have made this dish at least once, if not twice, each season, and it disappears so quickly that I have yet to capture a new image.
Horseradish, Garlic and Rosemary Encrusted Roast Beef, sliced
This year, I opted to prepare this roast beef during the week since I prefer not to work on weekends, which means I miss the opportunity to photograph our meals! My family was pleasantly surprised when I revealed that we would be enjoying one of their favorite dishes on a Tuesday.
How do you prepare Horseradish, Garlic and Rosemary Encrusted Roast Beef?
To create this dish, you will need a beef eye of round roast, which is a very lean cut of meat and is often available at a discount at your butcher or grocery store, along with garlic, prepared horseradish, fresh rosemary, extra virgin olive oil, Kosher salt, and freshly ground black pepper.
First, preheat your oven to 350 degrees Fahrenheit. In a small bowl, mix together the garlic, horseradish, rosemary, oil, salt, and pepper until it forms a paste. Place your roast in a roasting pan and spread the mixture over the top of the meat.
Add water, beef broth, or red wine to the bottom of your pan to catch the drippings, which will allow you to make gravy if you wish.
Roast the meat until it reaches your preferred level of doneness (use a meat thermometer to check). My family enjoys our beef medium, so for a 2 ½ lb. roast, this takes about 1 hour.
I do not baste it while it cooks, allowing the horseradish mixture to create a crispy crust. Once you remove the roast from the oven allow it to rest for 10 minutes before carving to allow the juices to evenly distribute.
1.First of all preheat the oven to 200°C.
2.And then cut the onions into thick slices and lay on the base of a large, greased baking dish.
3.Next is to place the butter, peppercorns, horseradish and thyme in a food processor and process until a smooth paste. Spread the paste over the top of the scotch fillet, then place on top of the onions. Sprinkle the meat with flour, then drizzle the meat and onions with the olive oil. Roast in the oven for 25 minutes. (This is for rare beef, cook for a little while longer if you prefer.) Meanwhile, to make the horseradish and peppercorn cream, combine all the ingredients in a bowl.
4.Sprinkle the beef with sea salt and serve on a bed of onions with the horseradish and peppercorn cream.
Enjoy the roast beef ! mustard-roast-beef-with-aioli
This exquisite beef tenderloin recipe accompanied by winter vegetables is guaranteed to be the highlight of your Christmas Day celebration.
Using the reverse sear technique, the entire beef tenderloin is slowly roasted in a low-temperature oven before being seared on the stovetop. Complemented by oven-roasted vegetables and finished with a sage brown butter sauce, this beef tenderloin promises to be a memorable holiday feast.
This is a sponsored post authored by me on behalf of Safeway. All views expressed are entirely my own.
Christmas Roast Beef with Vegetables
Our customary Christmas dinner generally features a more premium cut of meat, although it tends to vary from year to year. Unlike my traditional recipes, Christmas provides an opportunity for me to unleash my creativity while celebrating the seasonal flavors.
Previous Christmases have inspired this dish, along with these other recipes (or ), my , and my . Each requires a bit of effort, but the delightful taste is always a rewarding outcome.
This year’s selection does not compromise on flavor, yet it is significantly simpler than it may seem. It is a beef tenderloin roast recipe that also functions as a sheet pan dinner, incorporating both the meat and vegetables into a single recipe. With the addition of a gourmet sauce, you will create an extraordinary holiday dinner that demands far less effort than anticipated.
What You Will Need
Whole Beef Tenderloin – Trimmed and tied. You can either do this yourself using butcher’s twine or request the butcher to assist you. Plan for 6 – 8 ounces per person.
Avocado oil – My oil of choice for general cooking; any vegetable oil you prefer will suffice. This will be used on the beef tenderloin and for roasting the vegetables.
Yukon Gold Potatoes – Ideal for making the best roast potatoes.
Beets – Whole red or golden beets.
Brussels Sprouts – Select sprouts that are of similar sizes.
Tarragon – Provides a flavorful enhancement to the potatoes.
Apple Cider Vinegar – Balances the bitterness of the Brussels sprouts and adds brightness to the beets.
Salted Butter – The key ingredient in the brown butter sauce.
Sage Leaves – Fresh sage imparts flavor to the brown butter sauce.
Kosher Salt – Elevates the flavors of each element in the dish.
Freshly Ground Black Pepper – A versatile seasoning, added according to preference.
Recommended Kitchen Tools
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Chef’s knife
Cutting board
Medium pot
Rimmed Baking Sheet – I favor cast iron, though stainless steel is also effective.
Small saucepan (optional, but a nice addition)
How to Prepare Roast Beef Tenderloin with Sage Brown Butter Sauce and Winter Vegetables
This recipe encompasses not only a beef tenderloin dish but also a complete roast beef dinner. It is designed to ensure that everything is served simultaneously while still hot.
Begin by preheating the oven to 250ºF with the oven rack positioned in the center. The low initial temperature allows the beef roast to cook slowly without overcooking the interior. This method is optimal for achieving a perfect medium rare or your preferred temperature with minimal gray banding.
Prepare the beef tenderloin by generously seasoning it with salt and pepper (this can be done up to 24 hours in advance) and then tying it with butcher’s twine.
If using, insert an instant-read thermometer into the thickest part and place the roast in an oven-proof skillet. Roast in the oven until it reaches 20º less than your desired final serving temperature. (Refer to the chart below for specific temperatures.)
While the beef tenderloin is roasting, parboil the potatoes. Peel, chop, and boil them just enough to soften. Drain and shake them in the colander to roughen the edges, then coat with cooking oil, tarragon, salt, and pepper. Spread them on a baking sheet and set aside.
Prepare the beets and Brussels sprouts by peeling, quartering, and slicing the beets. Halve or quarter the Brussels sprouts. Toss all the vegetables with olive oil, vinegar, salt, and pepper.
Once the beef attains its preferred internal temperature (115ºF for medium rare), confirm the internal temperature using an instant-read thermometer, again in the thickest section, and then take the tenderloin out of the oven. Cover it with aluminum foil and let it rest. Adjust the oven racks to split the middle and increase the oven temperature to 400ºF.
While the meat is resting, roast the vegetables in the preheated oven in 15-minute intervals. Begin with the potatoes, then after 15 minutes, add the beets, and 15 minutes later, include the brussels sprouts.
As the vegetables roast, prepare the brown butter sauce with fresh sage.
Two sheet pans displaying roasted potatoes, beets, and brussels sprouts.
When the brussels sprouts are placed in the oven, transfer the beef to a carving board. Clean the pan, then heat it over medium-high heat before searing the beef tenderloin on all sides.
Once the tenderloin is finished, move it to a carving board and allow the beef to rest for 5 minutes before slicing, while you toss the vegetables with two-thirds of the brown butter sauce.
Remove the butcher's twine, then slice the beef. Drizzle with the remaining brown butter sauce and serve alongside a generous helping of vegetables.
Utilizing the Reverse Sear Method for Roasting Beef Tenderloin
Although it may not be the most conventional method for cooking beef tenderloin, the reverse sear technique is not a recent innovation. From filet mignon to prime rib, it has become the sole method I use for preparing red meat in my kitchen.
To clarify, when preparing steak or roasts in the traditional manner, a chef first sears the exterior of the meat, then cooks the interior for the necessary duration to achieve the desired doneness. The searing is typically performed in a skillet or over direct heat on a grill, while the finishing process occurs in an oven or over indirect heat on the grill.
When employing the reverse searing technique, we essentially invert the traditional method. Initially, you raise the internal temperature to within 20º of your desired doneness, followed by searing the exterior to achieve a desirable crust. This approach ensures that the meat cooks uniformly, resulting in a narrower gray band (the section of meat between the seared exterior and the perfectly cooked interior) and a more evenly cooked roast overall.
Similar to the conventional method, it is essential to keep an eye on the internal temperature while the roast is in the oven. Utilizing a probe-style meat thermometer in conjunction with a 250º oven facilitates a low and slow cooking process for the interior. Once the meat reaches your preferred temperature, complete the cooking process by finishing it over medium-high heat on the stovetop in a cast iron skillet to achieve the ideal crusty surface.
Remember to remove the meat from the oven when it is 20º below your target finishing temperature. The searing process will raise the temperature by approximately 20º, resulting in delectable outcomes.
Tips for Success
When attempting new recipes, there are always factors to consider, but these become even more critical when dealing with a premium cut of meat such as this beef tenderloin recipe, especially for a special occasion like Christmas.
Seek assistance from your butcher. If you notice a beautiful whole tenderloin on display, do not hesitate to ask the butcher to cut it to your required size, trim it if necessary, and wrap it in kitchen twine for you.
Do not overlook the importance of tying the meat. Securing the tenderloin not only helps maintain its shape but also allows you to fold over any thinner sections, ensuring that your roast has a consistent thickness from end to end, which promotes even cooking.
Cook the beef tenderloin to the doneness level preferred by the person who likes it the least cooked. When it is time to serve, you can easily sear slices of beef to achieve medium-well or well-done, but it is not possible to revert the beef from medium to medium-rare or rare.
Cooking beef tenderloin to a medium rare is optimal. This cut, which is also used for filet mignon, is recognized as the most tender portion of beef. It is a lean cut with minimal fat or marbling and does not improve with extended cooking times. However, it is important to respect individual preferences regarding the degree of doneness when serving meat.
Utilize an instant-read meat thermometer, also known as a probe thermometer, as it is the only reliable method to determine whether your beef is medium rare or well done without cutting into it. When preparing beef tenderloin, it is preferable to ensure proper cooking rather than risk overcooking.
Adjust the cooking times for vegetables to ensure that everything is prepared according to YOUR preferences. If you prefer your beets to be tender and your Brussels sprouts to be crisp, place the beets in the oven earlier and add the Brussels sprouts later.
Avoid overcrowding the sheet pans. While it is acceptable for the vegetables to share the same pans, ensure there is sufficient space for air to circulate around them, allowing the edges to become crispy.
Allow adequate time for the searing pan to heat up. If you intend to begin searing the beef 10 minutes before the vegetables are finished, place the pan on the heat at least 5 minutes prior. A HOT pan is essential for achieving the best sear.
Refrain from excessive handling of the meat during the searing process. Place the beef on one side and allow it to cook for a few minutes before flipping it. Once a proper sear is achieved, the beef will easily release from the pan. If you find yourself needing to scrape it off or struggle to lift it, this indicates that the pan was not adequately heated or the meat has not cooked long enough.
Do not be stingy with the brown butter. Prepare enough to drizzle over both the vegetables and the beef – this sauce is versatile and enhances the flavor of most roasted dishes.
Serving Suggestions
This roast beef tenderloin recipe, accompanied by winter vegetables and sage brown butter sauce, represents a delightful fusion of a Christmas roast and a sheet pan dinner. Slow roast and reverse sear the beef tenderloin, roast the vegetables, and then generously drizzle the entire dish with sage brown butter sauce for a memorable Christmas dinner.
How to Properly Store and Reheat
Leftover beef tenderloin?! Who would have thought such a thing existed? However, when preparing a whole tenderloin for the holidays, it is easy to misjudge the amount of food guests will consume, resulting in leftovers. These leftovers can be stored in the refrigerator for 3 to 5 days (or even longer) if kept in an airtight container.
You can slice the beef thinly and transform it into some of the finest roast beef sandwiches you have ever experienced. Additionally, you can repurpose it for another meal. If you anticipate having leftovers, it may be wise to aim for a medium-rare doneness. This approach will prevent you from ending up with overcooked meat during the second serving.
One of my preferred methods for utilizing leftover beef tenderloin is to create a cottage pie, which is the beef equivalent of a shepherd’s pie. Although I do not have a recipe available at this time, you can substitute medium-rare roast beef for the lamb in this dish without any modifications. Treat the medium-rare beef in the same manner as you would the raw lamb: marinate it and then sear it before preparing the gravy. In fact, that lamb shepherd’s pie serves as an excellent alternative Christmas dinner on its own.
Notes
*Avocado oil or any other high-heat cooking oil is suitable. Look for an oil with a smoke point exceeding 400º.
Total cooking time for vegetables: potatoes – 45 minutes; beets – 30 minutes; brussels sprouts – 15 minutes. Potatoes should achieve a golden brown exterior with soft, pillowy centers. Beets and brussels sprouts should be tender yet not mushy. Adjust cooking times as necessary to achieve your desired texture.
Beef Tenderloin Ingredients:
Beef Tenderloin:
* 1 beef tenderloin, about 5 to 6 pounds
* 1/4 cup red wine, such as pinot noir or burgundy
* 4 cloves garlic, finely minced
* 2 teaspoons Cajun seasoning blend
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
Vegetables:
* 2 1/2 pounds red or gold potatoes, peeled and cut into 1-inchpieces
* 4 medium carrots, peeled, cut in 1 1/2-inch slices and quartered lengthwise
* 1 large onion, cut in wedges
* 2 cloves garlic, minced
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 3 tablespoons olive oil
Sauce:
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 cup thinly sliced shallots
* 3 cups beef broth
* 1 cup red wine, such as pinot noir or burgundy
Beef Tenderloin Instructions:
Put the beef tenderloin in a large food storage bag with 1/4 cup red wine, the 4 cloves of garlic (minced), Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Seal the bag and refrigerate for about 2 hours.
Lightly oil a large shallow roasting pan. Heat oven to 425°.
Toss potatoes, carrots, and onion with the minced garlic, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 3 tablespoons olive oil. Arrange the vegetables in the prepared pan and cover with foil. Roast for 20 minutes.
Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over low heat; add 1 cup sliced shallots and sauté, stirring occasionally, until lightly browned.
Pour in the beef broth and red wine; bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes, or until reduced by about one-third to one-half. Pour the marinade off the beef and add it to the sauce.
Simmer for 2 minutes longer. Set aside and keep warm.
Remove the foil from vegetables and place the beef tenderloin on the vegetables.
Roast uncovered until the beef registers about 150° on a meat thermometer for medium, or to about 140° for medium rare, about 1 hour to 1 hour and 15 minutes. Lift beef tenderloin out and place on a cutting board; loosely cover with foil. Let the beef tenderloin stand for about 10 minutes.
Slice beef tenderloin and serve with the sauce and vegetables. The roast beef recipes is ready to serves 6 persons...enjoy it !
500F-eye-of-round-roast.
1. The day before you plan to cook the roast, sprinkle the salt evenly over the meat, rolling it on your board to pick up excess salt that has failed to stick. Wrap it with plastic wrap and refrigerate it overnight, or at least for a few hours the day of.
2. Place the oven rack in the middle position and preheat the oven to 250 degrees F. Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat. Rub the roast all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper and garlic.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer and slightly smoke. Add the roast and sear until richly browned on all sides (including the sides and the ends), 3 to 4 minutes per side.
4. Transfer the roast beef to a wire rack set inside a rimmed baking sheet and sprayed with Pam. Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare or 140 degrees F for medium. Do not cook the roast past medium or the meat will be too dry!
5. Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve with potatoes, vegetables, and/or crusty bread. Serves 6 persons..enjoy the roast beef recipes !!!
Lazy Sunday Pot Roast with Caraway and Green Apples
Roast Beef Recipe Ingredients:
2 Tbs vegetable oil
1 4 to 5 lb boneless cross-rib pot roast or other chuck roast
2 medium onions thinly sliced
1/2 cup cider vinegar
3 bay leaves
1 Tbs Caraway seeds
1/4 cup packed brown sugar
1/4 cup fresh marjoram (or 2 Tbs dried)
2 to 2 1/2 cups beef stock
4 Granny Smith apples quartered, cored and peeled
Roast Beef Recipe Instructions
1. Preheat oven to 300.
2. In a Dutch oven, heat oil on high heat until very hot. Pat meat dry and season with lots of salt and pepper. Brown well, 8 to 10 minutes a side.
.
3. Remove meat to a plate. Pour off fat or add as needed so there are appx. 2 Tbs in the Dutch oven. Add onions and saute until translucent, 7 to 9 minutes:
4. Add vinegar, bring to boil, scrape up brown bits. Add the bay leaves, the Caraway seeds, the sugar, and the marjoram. Place the meat back in and add enough beef stock to come up the sides of the meat halfway.
Bring to a simmer, skim off fat, cover and put in the oven for 2Lazy Sunday Pot Roast with Caraway and Green Apples hours and 15 minutes.
5. At this point, add the apples to the pot:
Remove them from the pot and start checking the meat for doneness. Continue cooking, with lid on, until fork tender–15 to 30 minutes more.
6. When finished, remove meat from the pot, cover with foil, and let it rest ten minutes. Skim fat from the liquid and taste: for more flavor, boil it until it coats a spoon.
7. Slice meat and serve with the apples, the liquid and the onions. Enjoy the Lazy Sunday Pot Roast with Caraway and Green Apples!
Lazy Sunday Pot Roast with Caraway and Green Apples Video :
Preheat the oven to 375 degrees F.
Season the beef with salt and pepper, to taste.
Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.
Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast.
Put the skillet in the oven and roast until an instant-read thermometer registers 130 degrees F, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the skillet.
While the beef is resting, prepare the gravy.
Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth.
Slice the beef into very thin slices. Transfer to a platter and serve with the mushrooms, onions and gravy. Enjoy it!
Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes. Enjoy !
1small bunchfresh thyme, rosemary, bay or sage, or a mixture
olive oil
sea salt
freshly ground black pepper
Method
To prepare your beef:
Take your beef out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C/475°F/ gas 9. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.
Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Place the beef on top of the vegetables.
To cook your beef:
Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.
When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings. Enjoy it !
