Garlic Crouton Crusted Roast Beef Recipes

GARLIC CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
• Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

CRISPY GARLIC PARMESAN CROUTONS

Steps:

• Gather the ingredients.
• Combine the garlic and olive oil in a small mixing bowl. Let sit out at room temperature for at least 4 hours to infuse.
• Preheat oven to 300 F. Cut the bread into 1-inch cubes and add to a large mixing bowl. Add 1/2 cup of the cheese, dried herbs, paprika, salt, black pepper, and cayenne.
• Strain the garlic oil over the bread cubes, pressing the garlic with the back of a spoon to get every drop of garlicky goodness. Toss with a spatula until the bread is evenly coated.
• Pour the mixture onto a baking sheet and place in the preheated oven for 15 minutes. Remove, and stir the croutons, as the ones on the outside will cook faster than those in the center. Return to oven, and cook for 15 more minutes.
• Remove from oven, and sprinkle the last 1/4 of cheese over the croutons. Return to oven, and cook for 10 to 15 minutes, or until browned and crunchy. Allow them to cool completely before storing in an airtight container.

CHEESE GARLIC CROUTONS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put bread cubes in a large bowl; drizzle with melted butter. Toss to evenly coat. Spread onto a baking sheet.
• Bake in the preheated oven until croutons are crisp, 10 to 15 minutes.
• Mix Parmesan, salt, paprika, and garlic powder into a bowl; sprinkle over croutons. Toss to coat.

ROSEMARY-GARLIC ROAST BEEF

Steps:

• Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

FILLET OF BEEF ON GARLIC CROUTONS WITH ROASTED ONION, CAPER, AND TARRAGON SAUCE

Steps:

• In a heavy flameproof roasting pan heat the vegetable oil over moderately high heat until it is hot but not smoking and in it brown the beef, patted dry and seasoned with salt and pepper, turning it every 2 minutes, for 10 minutes. Roast the beef in the middle of a preheated 475°F. oven for 12 to 15 minutes, or until a meat thermometer registers 130°F. for medium-rare meat, and let it cool to room temperature. The beef may be roasted 2 days in advance and kept wrapped and chilled. Slice the beef thin.
• Brush both sides of each bread slice lightly with some of the olive oil and on baking sheets toast the slices on both sides under a preheated broiler about 3 inches from the heat until they are golden. Rub one side of each crouton with the garlic, spread it with about 1 teaspoon of the sauce, and top the croutons with the beef. Season the beef with salt and pepper, drizzle it with the remaining sauce, and arrange the croutons on a platter garnished with the tarragon sprigs.

GARLIC ROAST BEEF

Steps:

• Preheat the oven to 475 degrees F.
• Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
• Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
• Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
• Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

PARMESAN GARLIC CROUTONS

Steps:

• In a small bowl, combine all ingredients except bread cubes.
• In a large bowl, add bread and drizzle olive oil mixture over bread; toss to coat.
• Spread bread cubes on baking sheet.
• Bake at 350 degrees for 15-20 minutes or until golden, turning once.

HERB AND GARLIC CRUSTED BEEF FILLET

Steps:

• Preheat oven to 375°F
• Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper.
• Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes.
• Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl.
• Coat top and sides of beef pieces with mustard, then with herb mixture.
• Roast until meat thermometer inserted into center of beef registers 125°F for medium-rare, about 45 minutes. I like mine more cooked than that and cooked it for approximately 75 minutes.
• Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary.

ROASTED COD ON LARGE GARLIC CROUTONS

Steps:

• Preheat oven to 475°F. Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Season tomato mixture to taste with salt and pepper.
• Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes.
• Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.
• Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves, fish, and more sauce.