ROAST BEEF RECIPES

Roast Beef with Garlic and Thyme

2011-12-08T05:29:00.000-08:00

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

2011-12-03T05:25:00.000-08:00

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.

Prime Rib Roast With Red Wine

2011-10-08T05:21:00.000-07:00

Prime Rib Roast With Red Wine
...a great roast beef recipe to try ! Amazing taste !

Roast Beef Recipe Ingredients:

* 1 prime rib roast, about 6 to 8 pounds
* 1/2 cup red wine, such as Cabernet Sauvignon or Pinot Noir
* 1/4 cup olive oil
* 4 cloves garlic, finely minced
* 1 teaspoon salt
* 1/4 teaspoon fresh ground black pepper
* 1 teaspoon Cajun or Creole seasoning blend
* 1 tablespoon brown sugar
* Freshly ground black pepper and salt

Roast Beef Recipe Instructions:
Poke several holes in the top of the roast beef with a sharp carving fork; put the roast in a large food storage bag or bowl. Combine the wine, olive oil, garlic, salt, pepper, seasoning blend, and brown
sugar. Pour the wine mixture over the roast, seal the bag, and turn several times to coat thoroughly. Or, turn in the bowl until thoroughly coated and cover the bowl. Refrigerate for 2 to 4 hours.
Heat oven to 400°. Put the roast on a rack in a large shallow pan.
Sprinkle with freshly ground black pepper and salt. Cover tightly with foil and roast for 45 minutes. Reduce heat to 325° and remove the foil. Continue roasting to 155° for medium rare, about 1 to 1 1/2 hours longer. Remove from the oven and cover loosely with foil.
Let stand for 15 minutes before slicing.
The roast beef recipe of ribs is ready to serves 4 to 6 persons....hmmm...delicious ! Bon apetit !
roast-beef-tenderloin-with-pinot-noir.

Lazy Sunday Pot Roast with Caraway and Green Apples

2011-08-31T15:43:00.000-07:00

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. [Note: this is the MOST important step.
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 2 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. [I did this, and it makes the sauce taste great.]

7. Slice meat and serve with the apples, the liquid and the onions. Enjoy!

Unbelievably Easy Roast Beef

2011-08-24T15:40:00.000-07:00

Unbelievably Easy Roast Beef
Roast Beef Recipe Ingredients

1 2.5 lb boneless eye-round roast, tied
2 teaspoons kosher salt
1 teaspoon + 1 tablespoon olive oil
1 teaspoon ground black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
1 1/2 teaspoons crushed red pepper flakes
3 cloves of garlic, finely minced to a paste

Roast Beef Recipe Instructions
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 !
roast beef recipes: pot-roast-with-rosemary-and-garlic

Pot Roast with Rosemary and Garlic

2011-08-24T15:33:00.000-07:00

Pot Roast with Rosemary and Garlic

Roast Beef Recipe Ingredients:

1 center cut chuck roast (or 7-blade roast), about 3 pounds
salt and pepper
oil
1 quart beef stock or broth
3-4 springs fresh rosemary
5 cloves garlic, peeled
2 tblsp corn starch

Roast Beef Recipes Instructions:
Preheat your oven to 400 degrees
Peel the garlic but leave the cloves whole. Generously season both sides of the roast with salt and pepper.

Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat. Brown the roast well on both sides. You want to really brown it until it’s a dark brown. I also hold the roast up and brown the edges as well. I think that this extra step really helps hold in the moisture and it just makes your roast look pretty, too.

Remove from the heat. Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast. Add the rosemary and garlic.

Cover tightly and place in preheated oven. I like to use a piece of foil between the pot and the lid to make for a really tight seal. Keeps all the juices inside and very little evaporates. Please note my pitiful old Dutch oven above. It’s pathetic, I know. You’d think after all these years of cooking I’d have bought myself a decent Dutch oven, wouldn’t you? Don’t worry. I’ve already mentioned to Santa that I’d like one under the tree this year. Santa usually delivers pretty well around here!

Cook for 1 ½ hours. Remove the roast from the oven and allow to stand for 10-15 minutes before slicing.

While the roast is resting, make the gravy.

Skim off as much fat as possible from the cooking liquid. I like to use a separator cup. You pour in your liquids, wait a few minutes while the fat rises to the top and then pour the de-fatted liquid back into your pot. A really great gadget! I get a lot more fat off by using it than trying to skim. Place the pot with your de-fatted cooking liquid back over medium-high heat and bring the liquid to a boil. Dissolve the corn starch in ¼ cup water and stir it into the boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy. Enjoy!
beef-roast-with-green-beans-caramelized

Beef Roast with Green Beans & Caramelized Onions

2011-08-18T03:15:00.000-07:00

Beef Roast with Green Beans & Caramelized Onions
ROAST BEEF RECIPE INGREDIENTS

1 (4 pound) beef round tip roast
3 cloves garlic, minced
1/2 to 3/4 teaspoon freshly cracked black pepper
1 (12-ounce) jar beef gravy
1/4 teaspoon Worcestershire sauce

Green Beans & Carmelized Onions:

4 slices bacon, cut into 1-inch pieces
2 large onions, cut into 1/2-inch wedges
2 tablespoons red wine vinegar
1 tablespoon packed brown sugar
1 (16-ounce) package frozen green beans, cooked, warm

ROAST BEEF RECIPE INSTRUCTIONS
1. Heat oven to 325°F.
2. Combine garlic and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 2 hours for medium rare; 2 1/2 hours for medium doneness.
3. Cook bacon in large skillet until crisp; remove bacon. Pour off all but 2 tablespoons drippings. Add onions; cook over medium-low heat 35 to 40 minutes or until very soft, stirring occasionally. Stir in vinegar and sugar. Cook over medium-high heat 1 to 2 minutes or until liquid is evaporated. Add beans and bacon. Season with salt and pepper.
4. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
5. Remove rack from pan; stir in gravy, Worcestershire sauce and 1/4 cup water. Cook and stir over medium-low heat 3 to 5 minutes or until bubbly. Carve roast. Serve with sauce and vegetables.

Beef Rib Roast with Yorkshire Puddings

2009-10-18T03:14:00.000-07:00

Beef Rib Roast with Yorkshire Puddings

Roast Beef Recipes INGREDIENTS

1 (6 to 8 pound) beef rib roast (2 to 4 ribs), small end, chine (back) bone removed
6 cloves garlic, minced
1 1/2 teaspoons dried thyme
1 teaspoon cracked black pepper
Yorkshire Puddings (recipe follows)

Roast Beef Recipes INSTRUCTIONS
1. Heat oven to 350°F. Combine garlic, thyme and pepper; press onto beef roast. Place roast beef , fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2 1/4 to 2 1/2 hours for medium rare; 2 3/4 to 3 hours for medium doneness.
2. Remove roast beef when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Season with salt. Serve roast beef rib with Yorkshire puddings....nice ! Enjoy it !
prime-rib-roast-with-red-wine

Beef Rib Eye Roast with Savory Sauce

2009-10-18T03:13:00.000-07:00

Beef Rib Eye Roast with Savory Sauce
A great roast beef recipe to try !
Roast beef Recipes INGREDIENTS

1 (4-pound) beef rib eye roast
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 teaspoon dried thyme leaves
1/2 teaspoon dried tarragon leaves
1/4 cup finely chopped shallot
1 cup beef broth
1 tablespoon tomato paste
1/2 teaspoon granulated sugar

Roast Beef Recipes INSTRUCTIONS
1. Preheat oven to 350°F (175°C).
2. Combine garlic, salt, pepper, thyme and tarragon, stirring until a paste is formed. Spread evenly over surface of beef roast.
3. Place roast, fat-side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water. Do not cover. Roast to desired doneness: 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium.
4. Remove roast beef from oven when meat thermometer registers 135°F (55°C) for rare or 155°F (65°C) for medium. Allow roast to stand 15 to 20 minutes before carving.
5. Meanwhile, remove rack from roasting pan; drain fat. Add shallot to pan; cook and stir over medium heat 2 to 3 minutes. Add broth, tomato paste and sugar; stir until meat juices attached to pan are dissolved. Increase heat to medium-high and continue cooking until liquid is reduced to 3/4 cup.
6. Carve roast beef across the grain into 1/4-inch thick slices...and the roast beef recipe is ready to serve...enjoy the roast beef ! Nice !
barbecued-beef-roast recipe

Beef Rib Eye Roast with Potatoes, Mushrooms and Fancy Pan Gravy

2009-10-18T03:12:00.000-07:00

Beef Rib Eye Roast with Potatoes, Mushrooms and Fancy Pan Gravy
An incredible roast beef recipe to try !@
INGREDIENTS

1 tablespoon chopped fresh rosemary leaves
2 cloves garlic, minced
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 (4-pound) rib eye roast
4 pounds small new potatoes, halved
1 tablespoon vegetable oil
1 pound large white mushrooms, quartered
1 tablespoon butter, softened
1 tablespoon all-purpose flour
1 (14.5-ounce) can beef broth
1 tablespoon tomato paste

INSTRUCTIONS
1. Preheat oven to 350°F (175°C).
2. In a small bowl mix together rosemary, garlic, salt and pepper; spread evenly over surface of roast. Place roast beef, fat-side-up on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the roast, place pan in the center of the oven, and cook for 40 minutes.
3. Toss potatoes with oil and add to the pan, stirring to coat with meat juices. Season with more salt and pepper, if desired. Return pan to oven and continue to cook for 20 minutes.
4. Add mushrooms to the pan, stirring to coat, and continue cooking for 40 more minutes.
5. Mix together butter and flour and set aside.
6. Remove roast beef (thermometer should read 130°F (55°C) from pan and transfer to a cutting surface; let sit 15 minutes before carving. Transfer vegetables to a serving platter. Pour the pan juices into a small saucepan and skim off fat.
7. Pour roast beef broth into pan juices, bring to a boil and let cook for 3 minutes. Lower heat, add flour mixture and tomato paste and whisk gently to incorporate.
8. Carve roast beef and serve with gravy, mushrooms and potatoes. The roast beef recipe is ready to serve...enjoy the feasts !
beef-tenderloin-and-root-vegetable

Beef Dinner Roasted on the Grill

2009-10-18T03:11:00.000-07:00

Beef Dinner Roasted on the Grill
A great roast beef recipe to try !
INGREDIENTS

1 (1 1/2 to 2 pound) beef shoulder roast
2 teaspoons ground black pepper
2 teaspoons garlic powder
1 teaspoon corn starch
1/2 teaspoon salt
1/8 teaspoon ground thyme
1/8 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
4 medium baking or sweet potatoes
1 tablespoon vegetable oil
4 ears corn-on-the-cob, unshucked
1 red bell pepper, seeded and quartered
1 green bell pepper, seeded and quartered

INSTRUCTIONS
1. Combine black pepper, garlic powder, corn starch, salt, thyme, white pepper and cayenne pepper to make a rub. Press mixture into both sides of roast.
2. For conventional grills, build wood or charcoal fire to one side. Use enough fuel to sustain heat for 1 hour. For gas grills, preheat one side then turn to low.
3. Wash potatoes, pierce with a fork, and brush with oil.
4. Place roast, potatoes and corn on cool side of grill. Cover and cook 50 minutes to 1 hour, maintaining grill temperature of 300ºF.
5. Brush peppers with oil, add to hot side of grill and cook covered during last 10 minutes.
6. Check roast doneness with meat thermometer inserted in center. Remove when thermometer reads 140ºF for medium-rare or 155ºF for medium. Let stand 10 minutes before carving. Slice thinly across the grain.
7. To serve corn, peel back husks, remove silk and brush with melted butter. The roast beef recipe on the grill is ready...enjoy it !

Beef Chuck Steak with Mushrooms

2009-10-18T03:10:00.000-07:00

Beef Chuck Steak with Mushrooms
A nice roast beef recipe to try !

INGREDIENTS

2 pounds chuck steak
3/4 teaspoon salt, divided use
1/4 teaspoon ground white pepper
2 teaspoons prepared brown mustard, divided use
2 tablespoons vegetable oil
3 onions, chopped - divided use
4 ounces mushrooms, sliced
1/2 cup chopped flat-leaf parsley
1 green bell pepper, chopped
2 tablespoons chopped green onions
1 tablespoon tomato paste
1/2 cup dry bread crumbs
1/4 teaspoon pepper
1 teaspoon paprika
3 strips of bacon, chopped
1 cup beef broth
2 tablespoons tomato ketchup

INSTRUCTIONS
1. Lightly sprinkle chuck steak with 1/2 teaspoon salt and white pepper. Spread one side with 1 teaspoon prepared brown mustard.
2. Heat oil in a skillet, add 1 chopped onion and cook for 3 minutes, or until lightly browned. Add sliced mushrooms, then cook for 5 minutes. Stir in chopped parsley, chopped green bell pepper, chopped green onions, tomato paste, and dry bread crumbs. Season with 1/4 teaspoon salt, pepper, and paprika. Spread this mixture on the mustard side of the beef flank steak and roll up jelly roll fashion and tie with string.
3. Cook chopped strips of bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, about 10 minutes. Add 2 chopped onions and saute for 5 minutes. Pour in beef broth, cover, and simmer for 1 hour. Remove the beef to a preheated platter. Season the pan juices with 1 teaspoon prepared brown mustard and ketchup; cook until thickened. Serve over the sliced meat. The roast beef recipe of beef chuck steak is ready to serve....!

roast-beef-tenderloin-with-pinot-noir

Barbecued Beef Roast

2009-10-18T03:09:00.000-07:00

Barbecued Beef Roast
A nice roast beef recipe to try !
INGREDIENTS

5 pounds rump beef roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic salt
1 cup water
3 tomatoes, chopped
1/4 cup white distilled vinegar
1/4 cup tomato ketchup
2 tablespoons chopped onions
1 garlic clove, crushed
2 celery ribs, sliced
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1/4 cup butter
1 cup prepared barbecue sauce

INSTRUCTIONS
1. Rub rump roast with salt, pepper and garlic salt. Place the roast in a roasting pan; set aside.
2. In a large saucepan, combine water, chopped tomato, vinegar, ketchup, chopped onion, crushed garlic, sliced celery, Worcestershire sauce, and lemon juice; bring to a boil. Reduce the heat and simmer for 15 minutes. Stir in butter and prepared barbecue sauce.
3. Pour half the sauce over the roast beef. Bake uncovered at 300*F for 3 hours, basting frequently with the remaining sauce.
4. Let stand for 10 minutes before thinly slicing the roast beef. Serve sliced roast with the remaining sauce. The roast beef recipe is ready to serve....nice !.
roast-beef-tenderloin-with-pinot-noir.

500°F Eye-of-Round Roast

2009-10-18T03:07:00.001-07:00

500°F Eye-of-Round Roast

INGREDIENTS

1 eye of round roast (2 to 3 pounds)

INSTRUCTIONS
1. Preheat oven to 500°F.
2. Season roast as desired; place on rack in shallow roasting pan. Do not add water or cover.
3. Place roast in the preheated oven and lower temperature to 475°F. Roast at 475°F for 7 minutes per pound.
4. Turn oven off and let roast sit in oven 2 1/2 hours. DO NOT OPEN OVEN DOOR DURING THIS 2 1/2 HOUR TIME PERIOD.
5. Remove roast and slice thinly. The roast beef recipe makes 4 to 6 servings. Enjpy it !
barbecued-beef-roast

Beef Tenderloin and Root Vegetable Roast

2009-05-08T05:29:00.002-07:00

Beef Tenderloin and Root Vegetable Roast

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

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.