Recipes — roast beef

This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 1 hour & 20 minutes
    •    Yield: Serves 4-6

Ingredients

For the sauce:

    •    1 tsp sugar
    •    3 cups beef broth
    •    1/4 tsp kosher salt
    •    1-1/4 cups red wine
    •    6 fresh thyme sprigs
    •    2 tbsps all-purpose flour
    •    1/8 tsp ground black pepper
    •    8 tbsps unsalted butter, divided
    •    3/4 cup finely chopped shallots, from 2-3 large shallots

For the beef:

    •    1/4 cup beef broth
    •    2 tbsps vegetable oil
    •    kosher salt (1/2 tsp per pound of beef)
    •    1 (2 - 3 lb) center-cut beef tenderloin roast
    •    freshly ground black pepper (1/4 tsp per pound of beef)

Method

For the sauce:

1. Melt 5 tablespoonsof the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
   
   
2. While the liquid is reducing, place the remaining 3 tablespoonsof butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
   
   
3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

For the tenderloin:

1. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
   
   
2. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125°for medium rare, about 15 minutes, or until done to your liking (115°F-120°Ffor rare, 130°F-135°Ffor medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
   
   
3. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
   
   
4. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
   
   
5. Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

This great family recipe is thanks to Once-Upon-A-ChefRecipes at https://www.onceuponachef.com/recipes/roast-beef-tenderloin-wine-sauce.html

Prep Time

    •    Prep and cook time: 1 hour & 5 minutes
    •    Yield: Serves 8-10

Ingredients

    •    2 tbsps butter
    •    3 sprigs thyme
    •    salt and pepper
    •    400gm red onion
    •    800gm roast beef
    •    250ml dry red wine
    •    2 tbsps chopped almonds

Method

1. Rinse the beef, pat dry, truss with butcher's twine and season with salt and pepper.
2. Heat 1 tablespoon butter in a frying pan and sear the roast on all sides. Remove from the pan, coat in almonds and transfer to a wire rack set inside of a roasting pan. Roast in a preheated oven at 140°C (approximately 275°F) for 45 minutes, or until cooked to your liking.
3. Meanwhile, rinse the thyme, shake dry, pluck the leaves and chop. Peel the onions, cut into wedges and sauté in the pan drippings. Deglaze the pan with red wine and reduce slightly. Remove from the heat, stir in remaining cold butter and thyme and season with salt and pepper.
4. Transfer the roast beef to a serving platter. Serve with the onions and pan sauce.

This great family recipe is thanks to EatSmarter Recipes at https://eatsmarter.com/recipes/christmas-roast-beef

Prep Time

    •    Prep time: 25 minutes plus standing
    •    Cook time: 2 hours & 15 minutes
    •    Yield: Serves 10

Ingredients

For the Beef Roast:

    •    2 tbsps olive oil
    •    2-1/2 tsps kosher salt
    •    6 garlic cloves, chopped
    •    1 tsp fresh ground black pepper
    •    1 tbsp chopped fresh thyme leaves
    •    2 tbsps chopped fresh rosemary leaves
    •    1 (4 1/2 - 5 1/2 pound) beef rib eye roast or delmonico roast

For the mushroom-thyme jus:

    •    1 tbsp cornstarch
    •    1/4 tsp kosher salt
    •    1 garlic cloves, chopped
    •    1/4 tsp fresh ground black pepper
    •    2 tsps chopped fresh thyme leaves
    •    2 cans (14 ounces each) less-sodium beef broth
    •    1 package (8 ounces) baby bella mushrooms, each cut in half

Method

1. Prepare Beef Roast: In small bowl, mix garlic, rosemary, oil, thyme, salt and pepper. Place roast fat side up in shallow roasting pan; rub with garlic mixture. Let stand 30 minutes. Meanwhile, preheat oven to 325°.
   
   
2. Roast beef 2 to 2-1/2 hours or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil. Let stand 15 minutes; internal temperature will rise to 145° upon standing for medium-rare.
   
   
3. Meanwhile, prepare Mushroom-Thyme Jus: Drain excess fat from roasting pan; place pan with drippings over medium heat. Add mushrooms and cook 1 minute. Stir in garlic and thyme, and cook 1 minute. In cup, reserve 1 tablespoon broth. Stir remaining broth into pan and simmer 5 minutes. Whisk cornstarch into reserved broth and whisk mixture into pan. Heat to boiling; boil 1 minute. Stir in salt and pepper.
   
   
4. Slice roast and serve with jus.

This great family recipe is thanks to Price Chopper Recipes at https://pricechopperready.com/home/holiday-beef-roast-with-mushroom-thyme-jus/

Prep Time

    •    Prep and cook time: 10 minutes
    •    Yield: Serves 24

Ingredients

    •    salt
    •    pepper
    •    1 tsp balsamic vinegar
    •    1 tsp fresh thyme leaves
    •    2 tbsps extra virgin olive oil
    •    2 tbsps prepared horseradish
    •    6 ounces cream cheese (softened)
    •    1/3 cup Smucker's Blackberry Jam
    •    24 slices French bread baguette (1/4-inch thick)
    •    8 ounces roast beef (very thinly sliced deli-style)

Method

1. HEAT oven to 400°F. Place bread slices on baking sheet in single layer. Brush top side of slices with oil. Sprinkle generously with salt and pepper.
2. BAKE 7 to 10 minutes or until lightly toasted. Cool on baking sheet.
3. STIR cream cheese and horseradish in small bowl until blended. Spread on crostini.
4. TEAR roast beef into strips. Arrange on top of cheese spread. Stir jam and vinegar in small bowl until blended. Top each crostini with about 1/2 teaspoon jam mixture. Sprinkle with thyme.

This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Blackberry-Glazed-Beef-Crostini-2707556#recipeDirections

You really can't go wrong with a good roast beef sandwich. I decided to update the deli classic with a few new flourishes. But don't worry, those two hallmarks of a great roast beef sando--horseradish and mustard--won't be going anywhere.

Prep Time

    •    Prep time: 12 minutes
    •    Cook time: 18 minutes
    •    Yield: Serves 1-2

Ingredients

    •    2 tbsps mayonnaise
    •    2 tsps whole grain Dijon mustard
    •    1 tsp freshly grated horseradish
    •    ½ tsp lemon zest
    •    ½ medium red onion, thinly sliced
    •    1 cup packed baby red Russian kale or baby spinach
    •    ½ pound rare roast beef, thinly sliced (from a deli)
    •    1 rosemary ciabatta roll, split horizontally and toasted
    •    Salt, to taste

Method

1. In a small bowl, mix the mayonnaise, mustard, horseradish and lemon zest; set aside.
2. Place a small saucepan over medium heat. When hot, add the oil, onions and a bit of salt and cook, stirring often, until the onions have become very soft and jam-like, about 14 to 16 minutes. Transfer the onions to a small bowl. To the same saucepan, add the kale and sauté over medium heat until the kale begins to wilt, 1 to 2 minutes.
3. To assemble, spread the mayo mixture on the top side of bread. On the bottom half of the bread, layer the roast beef, wilted kale and caramelized onions. Top with the other side of bread, slice in half and serve.

This great family recipe is thanks to Tasting-Table Recipes at https://www.tastingtable.com/entry_detail/chefs_recipes/17246/How_to_Make_a_Roast_Beef_Sandwich.htm