Beef Roast Au Poivre With Caramelized Onions Recipes

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BEEF ROAST AU POIVRE WITH CARAMELIZED ONIONS



Beef Roast au Poivre with Caramelized Onions image

This beef roast with crushed peppercorns is elegant, delicious and perfect for company. The aroma in your kitchen while it's cooking will be out of this world! Elaine Sweet, Dallas, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 17

2 tablespoons each whole black and pink peppercorns or 1/4 cup whole black peppercorns
3 dried chipotle chiles, stems removed
1 tablespoon coriander seeds
1 tablespoon dried minced onion
1 tablespoon dried thyme
1-1/2 teaspoons salt
1 teaspoon dried orange zest
3 tablespoons steak sauce
1 beef tri-tip roast (2 to 3 pounds)
ONIONS:
4 large onions, thinly sliced
3 tablespoons olive oil
1/2 cup chardonnay or other white wine
2 teaspoons dried thyme
1/2 teaspoon pepper
1/8 teaspoon salt
2 tablespoons minced fresh parsley

Steps:

  • Place the peppercorns, chiles and coriander in a blender. Cover and process until coarsely ground. Stir in the onion, thyme, salt and orange peel., Rub steak sauce and seasoning mixture over roast; cover and refrigerate for 8 hours or overnight., Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, cook onions in oil over low heat for 30-35 minutes or until golden brown, stirring frequently. Stir in wine and bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until liquid is evaporated. Stir in the thyme, pepper and salt., Transfer meat to a warm serving platter. Let stand for 10 minutes before slicing. Sprinkle with parsley. Serve with onions.

Nutrition Facts : Calories 367 calories, Fat 18g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 851mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

FILET OF BEEF AU POIVRE



Filet of Beef au Poivre image

Provided by Ina Garten

Categories     main-dish

Time 36m

Yield 6 servings

Number Of Ingredients 8

6 filet mignon, cut 1 1/4 inches thick
Kosher salt
2 tablespoons coarsely ground black pepper
3 1/2 tablespoons unsalted butter, divided
1 1/2 tablespoons olive oil
3/4 cup chopped shallots (3 to 4 shallots)
1 cup canned beef broth
1/2 cup good Cognac or brandy

Steps:

  • Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
  • Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
  • Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.

BEEF TENDERLOIN AU POIVRE



Beef Tenderloin Au Poivre image

This is quick and easy--only 4 ingredients. It is also elegant. Cook this easy dish when you want to impress someone.

Provided by southern chef in lo

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

4 lbs beef tenderloin, trimmed
1/3 cup Dijon mustard
1 1/2 tablespoons black peppercorns, crushed
1 1/2 tablespoons white peppercorns, crushed

Steps:

  • Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine.
  • Rub meat with mustard.
  • Combine the crushed peppercorns and press evenly on the surface of meat.
  • Place on rack in shallow pan and bake uncovered at 425°F until the meat thermometer inserted in thickest part reads 145°F for medium rare or 160F for medium.
  • Let stand 10 minutes before serving.

CARAMELIZED ONION CHUCK ROAST



Caramelized Onion Chuck Roast image

Wonderfully fork-tender, this tasty roast with sweet onions makes the perfect comfort food at the end of a long day. -Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 4 servings plus leftovers.

Number Of Ingredients 13

1 cup water
1 cup beer or beef broth
1/2 cup beef broth
1/4 cup packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 boneless beef chuck roast (4 pounds), trimmed
1 teaspoon onion salt
1 teaspoon coarsely ground pepper
1 tablespoon olive oil
3 large sweet onions, halved and sliced
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • In a large bowl, combine the first six ingredients; set aside. Sprinkle roast with onion salt and pepper. In a large skillet, brown meat in oil on all sides. Place onions and roast in a 5-qt. slow cooker; pour beer mixture over top. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast and onions and keep warm. Skim fat from cooking juices; transfer 2 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Serve with half of the roast and onions. Save the remaining roast, onions and cooking juices for Vegetable Beef & Barley Soup (recipe also in Recipe Finder) or save for another use.

Nutrition Facts : Calories 488 calories, Fat 23g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 46g protein.

BEEF TENDERLOIN AU POIVRE (INCREDIBLE SAUCE)



Beef Tenderloin Au Poivre (Incredible Sauce) image

This recipe was adapted from Saveur magazine though it was actually Entocotes au Poivre Vert (Strip Steaks with Green Peppercorn Sauce.) The sauce is what this recipe is all about the silky rich taste of this sauce is incredibly fabulous.

Provided by Jamies Kitchen

Categories     Steak

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 14

3 lbs beef tenderloin
1 tablespoon lemon juice
1 teaspoon sea salt
1 teaspoon course black peppercorns
1 tablespoon unsalted butter
4 finely chopped shallots
3 cups ruby port
4 cups beef stock
2 1/2 cups heavy cream
1/2 cup rinsed and coarse black peppercorns
1/4 cup white wine vinegar
salt
1/4 cup cornstarch
1 cup water

Steps:

  • Preheat oven to 500°F.
  • Pour and rub lemon juice all over the tenderloin.
  • Season the tenderloin with the tbsp of sea salt and tsp of course black peppercorns.
  • Place in oven for about 20 minutes or until internal temp is 135°F (note the temp should raise a bit still while the meat is resting to reach the temp of 145°F for med rare).
  • Rest meat for about 10 minutes before cutting.
  • For the sauce put the butter in a saucepot over medium heat. Add shallots stirring until fragrant about 30 seconds.
  • Add the ruby port and bring to a boil and cook mixture until it is reduced by half. About 5 to 6 minutes.
  • Add beef stock and boil until syrupy. about 10-12 minutes.
  • Remove pot from heat, whisk in heavy cream.
  • Return to medium heat, boil gently until thickened about 6-8 minutes.
  • Stir in the rinsed and coarsely chopped black pepper and the white wine vinegar.
  • Salt to taste.
  • Thicken with corn starch slurry until you can lightly coat back of spoon.
  • Slice tenderloin and pour sauce over according to how you want to serve.
  • Enjoy.

ROAST BEEF WITH CARAMELISED ONION GRAVY



Roast beef with caramelised onion gravy image

Rare roast topside is the ultimate centrepiece - make it extra special with Marmite and sweet onion gravy

Provided by Sarah Cook

Categories     Lunch, Main course

Time 2h

Number Of Ingredients 10

1 tbsp black peppercorn
1 tbsp English mustard powder
1 tbsp dried thyme
1 tsp celery seeds
1 tbsp olive oil
about 2kg/4lb 8oz topside joint of beef
4 tbsp plain flour
2 beef stock cubes
3 tbsp caramelised onion chutney or marmalade
2-3 tsp Marmite

Steps:

  • Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
  • Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
  • Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you're making the Yorkies (p90), increase oven to 220C/200C fan/gas 7.
  • For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin - if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.

Nutrition Facts : Calories 591 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 72 grams protein, Sodium 1.2 milligram of sodium

ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS



Roast Beef Sandwiches with Caramelized Onions image

Looking for a cheesy dinner? Then check out these roasted beef sandwiches made using Pillsbury™ French bread and caramelized onions.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
2 tablespoons butter or margarine
1 red onion, sliced, separated into rings
1 tablespoon packed brown sugar
1 tablespoon water
1/4 cup Dijon mustard
1 lb thinly sliced cooked roast beef (from deli)
10 slices (3/4 oz each) provolone cheese

Steps:

  • Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep) in top of loaf.
  • Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes.
  • Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed.
  • Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top each half with roast beef, onions and cheese. Place sandwich halves on cookie sheet.
  • Broil with tops about 3 inches from heat 2 to 3 minutes or until cheese is melted and light golden brown. Cut into slices to serve.

Nutrition Facts : Calories 406, Carbohydrate 33 g, Fiber 2 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1229 mg

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