HOW TO MAKE ROAST BEEF

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Roast Beef with Garlic and Thyme
















Roast Beef with Garlic and Thyme
Recipe

Roast Beef Recipe Ingredients:

* 1 tablespoon butter, room temperature
* 1 teaspoon finely grated lemon peel
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 clove garlic cut in half
* 2 to 3 pounds beef roast - eye of round or rump roast
* thinly sliced red onion and tomato slices for garnish
Roast Beef Recipe Instructions:
In a small bowl combine butter, lemon peel, thyme, salt, and pepper.
Rub garlic halves over surface of beef roast. Spread butter mixture over roast, coating thoroughly on all sides. Place meat on rack in a shallow roasting pan. Roast at 450°, uncovered, for 10 minutes.
Reduce temperature to 325°; roast beef about 1 hour to 1 hour and 30 minutes. A meat thermometer should register about 150° for medium.
Remove roast beef from oven, cover loosely with foil, and let stand for 10 minutes before slicing. Place slices on a serving dish, and place onion and tomato slices around the edge. Serve immediately. The Roast beef recipe is ready to serves 6 to 8 great persons...enjoy it ! Delicious !
beef-tenderloin-and-root-vegetable.

Roast Beef Tenderloin With Pinot Noir Sauce









Roast Beef Tenderloin With Pinot Noir Sauce
....try this nice roast beef recipe....a great one !

Roast Beef Recipes Ingredients:

* 1 beef tenderloin roast, trimmed, about 4 to 5 pounds
* 1 clove garlic, halved
* 1 to 2 tablespoons olive oil
* 1 teaspoon sea salt or kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 teaspoon Creole or Cajun seasoning blend
* Sauce:
* 3 tablespoons butter
* 1 medium shallot, minced
* 1/4 teaspoon freshly ground black pepper
* 3 cups beef broth, low sodium
* 1 cup pinot noir
* 1/2 rosemary sprig or about 1/2 teaspoon dried rosemary leaves
* salt, to taste

Roast Beef Recipes Instructions:
Rub the roast beef with the cut side of the garlic halves, then rub all over with the the olive oil. Sprinkle with salt, pepper, and the seasoning blend, rubbing all over to coat thoroughly with
seasonings. Tuck the thinner end under to make the roast fairly uniform in thickness and tie to keep the roast in place. Wrap or seal in a food storage bag and refrigerate for an hour or two.
In a medium saucepan, melt butter over medium heat; add shallots and cook, stirring, until the shallots are soft. Stir in the pepper, beef broth, pinot noir, and rosemary. Bring to a boil. Reduce heat to medium and simmer until reduced to about 1 1/2 cups. Strain, taste, and add salt, if needed. Set aside.
Heat oven to 425°.
Place the roast on a rack in a roasting pan. Roast for about 45 minutes to 1 hour, or until the roast registers about 135° for medium rare or 145° for medium. Remove from oven and tent loosely with foil; let rest for 15 minutes before slicing.
Bring the reduced sauce to a simmer; transfer to a bowl. The roast beef recipe is ready to serve ... enjoy the feasts !
roast-beef-with-garlic-and-thyme.