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 !
1.Preheat oven to 200°C. Wrap garlic in foil. Roast for 30 minutes. Unwrap. Set aside for 5 minutes to cool. Halve horizontally. 2.Squeeze garlic flesh into a bowl. Stir in the mayonnaise, sour cream and chives. Cover with plastic wrap. Place in the fridge. 3.Use unwaxed white kitchen string to tie the beef at 4cm intervals. Place combined mustard and tarragon in a bowl. Rub over beef. Place in a roasting pan. Roast for 35 minutes for medium-rare or until cooked to your liking. Cover. Set aside for 10 minutes to rest. 4.Thinly slice the beef. Place on a platter. Serve with aioli.
a small bunch of fresh thyme, rosemary, bay or sage, or a mixture
olive oil
sea salt and freshly ground black pepper
To prepare your beef roast: • 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
Roast Beef instructions: • 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 roast-beef-tenderloin-with-pinot-noir.
* 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 ....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 ...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.
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 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.
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 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 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 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 A nice roast beef recipeto 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....!
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.
