All American Roast Beef

All American Roast Beef

Ingredients

• 3 pounds beef eye of round roast 
• 1/2 teaspoon kosher salt 
• 1/2 teaspoon garlic powder 
• 1/4 teaspoon freshly ground black pepper

Directions

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 !

Perfect roast beef

Perfect roast beef

Ingredients

• 1.5 kg quality topside of beef
• 2 medium onions
• 2 carrots
• 2 sticks celery
• 1 bulb garlic
• 1 small bunch fresh 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 !

Roast beef with horseradish crust

Roast beef with horseradish crust

Roast Beef Ingredients

* 3 brown onions, peeled
* 50g unsalted butter
* 2 tbs green peppercorns
* 2 tbs bottled grated horseradish
* 1 tbs chopped fresh thyme leaves
* 1kg scotch fillet roast
* 1 tbs plain flour
* 40ml (2 tbs) olive oil
*
Horseradish & peppercorn cream
* 1 tbs green peppercorns, lightly crushed
* 2 tbs bottled horseradish
* 100ml (5 tbs) creme fraiche or sour cream

Roast Beef Recipe Instructions

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

Mustard roast beef with aioli

Mustard roast beef with aioli

Roast Beef Ingredients

* 1 whole garlic bulb
* 235g (1 cup) Neil Perry Fresh Signature Mayonnaise
* 85g (1/3 cup) sour cream
* 2 tbs chopped fresh chives
* 1.2kg-piece beef fillet, fat trimmed
* 2 tbs wholegrain mustard
* 2 tbs Dijon mustard
* 1/4 cup chopped fresh tarragon leaves

Roast Beef Instructions

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.

Perfect Roast Beef

Perfect Roast Beef
Roast Beef ingredients:

• 1.5kg topside of beef
• 2 medium onions
• 2 carrots
• 2 sticks of celery
• 1 bulb of garlic
• 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.

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.