Herb Crusted Roast Beef Recipes

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HERB-CRUSTED ROAST BEEF



Herb-Crusted Roast Beef image

It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 12 servings.

Number Of Ingredients 15

1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 to 1/3 cup all-purpose flour
2 teaspoons beef bouillon granules
2-1/3 cups water, divided

Steps:

  • Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 474mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

HERB-CRUSTED ROAST BEEF



Herb-Crusted Roast Beef image

Make and share this Herb-Crusted Roast Beef recipe from Food.com.

Provided by ratherbeswimmin

Categories     Roast Beef

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 15

4 1/2-5 lbs boneless rump roast
2 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
2 1/3 cups water, divided
2 teaspoons beef bouillon granules
1/4-1/3 cup flour

Steps:

  • Put the roast with the fat side up, in an ungreased roasting pan.
  • Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
  • Pour over and evenly coat the roast.
  • In a bowl, add the next 6 ingredients; mixing well.
  • Rub herb mixture over roast.
  • Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
  • Remove from oven and place roast on a warm serving platter.
  • Let stand for 10-15 minutes.
  • Add 2 cups water and bouillon granules to pan drippings.
  • Bring mixture to a boil.
  • Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
  • Cook until bubbly and thickened, stirring constantly.
  • Slice roast and serve with gravy.

Nutrition Facts : Calories 449, Fat 27.8, SaturatedFat 10.2, Cholesterol 153.2, Sodium 765.7, Carbohydrate 4.1, Fiber 0.4, Sugar 0.6, Protein 43

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM



Herb-Crusted Roast Beef with Horseradish Cream image

Provided by Sunny Anderson

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 (3-pound) boneless beef eye round roast
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
5 cloves garlic
1 bunch parsley, leaves only
1/2 bunch fresh thyme, leaves only
8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
2 tablespoons mustard powder
Horseradish Cream, recipe follows
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice
Salt

Steps:

  • Special Equipment: food processor
  • Preheat oven to 350 degrees F.
  • Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
  • Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
  • Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
  • Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
  • Horseradish Cream:
  • In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
  • Yield: 1/2 cup

HERB CRUSTED BEEF TENDERLOIN



Herb Crusted Beef Tenderloin image

Provided by Food Network

Categories     main-dish

Time 3h55m

Yield 6 servings

Number Of Ingredients 26

2 pounds center cut beef tenderloin, trimmed
1/4 cup olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme leaves
2 teaspoons minced garlic
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Potato Flan, recipe follows
1 cup Red Onion Marmalade, recipe follows
1 tablespoon unsalted butter
3 tablespoons minced garlic
9 Yukon Gold potatoes, very thinly sliced (about 3 pounds)
1/2 pound gruyere, grated
3 eggs
1 1/2 cups heavy cream
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
2 tablespoons olive oil
1 1/2 pounds red onion, thinly sliced
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons kosher salt
1/2 cup ruby port
1/2 cup red wine vinegar
1 1/2 teaspoons chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
  • Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
  • Preheat the oven to 375 degrees F.
  • Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
  • Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
  • Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
  • In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

HERBED ROAST BEEF



Herbed Roast Beef image

A savory herb rub flavors this juicy roast that makes an impression every time my mom serves it for dinner. The creamy horseradish sauce adds a little kick to the crispy-coated slices of beef. -Kerry Sullivan, Maitland, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 12 servings.

Number Of Ingredients 13

2 teaspoons fennel seed, crushed
2 teaspoons dried rosemary, crushed
2 teaspoons each dried basil, marjoram, savory and thyme
2 teaspoons rubbed sage
1-1/2 teaspoons salt
2 bone-in beef rib roasts (4 to 6 pounds each)
2 medium onions, sliced
6 fresh rosemary sprigs
HORSERADISH SAUCE:
1-1/2 cups sour cream
1/4 cup prepared horseradish
3 tablespoons lemon juice
2 tablespoons minced chives

Steps:

  • In a small bowl, combine the fennel seed, rosemary, basil, marjoram, savory, thyme, sage and salt; rub over roasts. Place roasts fat side up on a rack in a roasting pan. Top with onions and rosemary sprigs., Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine sauce ingredients. Serve with beef.

Nutrition Facts : Calories 424 calories, Fat 26g fat (11g saturated fat), Cholesterol 7mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein.

HERB ROAST BEEF (SLOW COOKER)



Herb Roast Beef (Slow Cooker) image

I was surprised to see so many "crock pot" recipes out there that call for soup mixes and other processed ingredients. What ever happened to a good old fashioned slow cooked roast!? Here's my contribution. Onions are essential as they basically create a stock/gravy which is used to flavour the meat and the liquid can be reduced to create a delicious jus or gravy to serve over the meat.

Provided by Veggiequeen

Categories     Roast Beef

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (1 1/2 kg) topside beef roast (approx)
2 brown onions, chopped roughly
1 brown onion, diced very finely
7 -8 garlic cloves, smashed
salt, to taste
2 cups water
handful fresh thyme sprig, chopped
3 -4 fresh rosemary sprigs, chopped
handful fresh parsley, chopped

Steps:

  • Reserve 1 unchopped rosemary sprig and several garlic cloves. (You will use this garlic and rosemary to poke into the meat to add extra flavour).
  • Put all other ingredients except the meat in the slow cooker on high. Put lid on to allow mixture to warm in the slow cooker.
  • Meanwhile, braise the meat on all sides in a separate frying pan using a spoonful of oil, until meat is lightly browned. This step is designed to seal in the juices as topside meat is usually quite dry. Braising should take around 5 minutes.
  • Once braised, gently set meat on top of onion mixture in slow cooker.
  • Poke reserved garlic and rosemary into folds in meat and leave to cook.
  • Roast 4-5 hours on high until meat is tender and falling apart. Cook time wil depend on size of roast.
  • Serve with your favourite roasted vegetables.

HERB & PEPPER CRUSTED RIB OF BEEF



Herb & pepper crusted rib of beef image

Planning a dinner party? James Martin's crusted roast beef will wow your guests

Provided by James Martin

Categories     Dinner

Time 2h40m

Number Of Ingredients 10

1 tbsp rock salt
2 tbsp cracked black peppercorn
3 garlic cloves, crushed
small bunch rosemary, finely chopped
small bunch parsley, chopped
4 tbsp olive oil
3kg rib of beef on the bone
2 onions, sliced
250ml red wine
400ml fresh beef stock

Steps:

  • Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
  • While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.

Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 1.43 milligram of sodium

HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, AND PINOT NOIR JUS



Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus image

Provided by Gina Marie Miraglia Eriquez

Categories     Wine     Beef     Herb     Potato     Roast     Christmas     Dinner     Rosemary     Meat     Beef Rib     Carrot     Thyme     Christmas Eve     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 16

Beef:
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
1/4 cup mixed peppercorns (pink, white, and green)
3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon extra-virgin olive oil
3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
3 pounds carrots, peeled and cut diagonally into 2-inch pieces
Jus:
1 (750 milliliter) bottle Pinot Noir
1/2 cup chopped shallots
4 tablespoons unsalted butter, divided
2 1/4 cups reduced-salt beef or chicken broth
Special Equipment
Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper

Steps:

  • For roast beef:
  • Pat roast dry and put, fat side up, on rack in roasting pan.
  • Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.
  • Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
  • Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
  • Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
  • While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
  • Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
  • Make jus while vegetables roast:
  • Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
  • Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
  • Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
  • To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

HERB AND GARLIC CRUSTED BEEF RIB ROAST



Herb And Garlic Crusted Beef Rib Roast image

Enjoy this flavorful beef rib roast for a dinner - a delightful meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h

Yield 8

Number Of Ingredients 6

1 beef rib roast, small end (4 to 6 lb)
2 teaspoons dried basil leaves
2 teaspoons dried thyme leaves
1 teaspoon coarse (kosher or sea) salt
1 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper

Steps:

  • Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
  • For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
  • Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.

Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g

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HERB CRUSTED ROAST BEEF WITH HORSERADISH SAUCE - TASTEFULVENTURE
2021-12-01 Place the roast on a sheet pan with a wire rack. Bake 45 minutes or until internal temp is 125F for medium rare (see additional cook temps in the recipe card). Let the roast rest 10 minutes before slicing. Mix together ingredients for the Horseradish Sauce, slice the roast thin and serve with Horseradish Sauce.
From tastefulventure.com
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HERB-CRUSTED BEEF WITH DIJON CREAM SAUCE RECIPE - HOW TO MAKE …
2016-12-02 Pat beef dry. Add to skillet. Cook on all sides just until browned, about 6 minutes. Remove from heat. Combine basil and parsley; pat all …
From goodhousekeeping.com
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HERB & MUSTARD CRUSTED ROAST BEEF | CANADIAN LIVING
Set aside. Roast Beef Preheat oven to 375°F. Season beef with salt and pepper and brush with mustard. Coat beef with reserved crust mixture, pressing gently to adhere. Transfer to baking dish. Bake until desired doneness or until meat thermometer reaches 130°F for medium rare meat. Transfer to cutting board; tent with foil.
From canadianliving.com
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HERB-CRUSTED PRIME RIB ROAST | RICARDO
Place the beef on a plate and sprinkle with the herb mixture. Reserve 2 tbsp for garnish. Let rest for 10 minutes. Place the beef on the unheated section of the grill. Close the lid. Cook for about 1 hour for rare meat, or until a meat thermometer reads 135°F (57°C). Remove from the grill, tent with aluminum foil and let rest for 10 to 15 ...
From ricardocuisine.com
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HERB CRUSTED EYE ROUND ROAST BEEF - LOW CARB MAVEN
Feed a crowd with this eye round roast beef recipe! As I mentioned, nothing says “gathering” like roast beef and this herb crusted eye round roast beef makes a nice holiday meal for a crowd. When serving meat as the main component of a meal, it’s best to plan on 6-8 ounces per person. In that spirit, this recipe serves 12 to 16 people ...
From lowcarbmaven.com
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HERB CRUSTED TOPSIDE ROAST RECIPE - AUSTRALIAN BEEF
Preheat oven to 240°C (220° fan-forced). Arrange shallots and carrots in a large roasting pan. In a small bowl combine oil, garlic, mustard and herbs. Season, stir to combine and spread over beef. Place beef on top of vegetables and pour stock and wine around the base. Place beef in oven and reduce heat immediately to 200°C (180° fan-forced).
From australianbeef.com.au
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COUSIN'S MARKET IGA - RECIPE: PEPPER HERB-CRUSTED BEEF TENDERLOIN
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425 degrees F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness. Remove roast when meat thermometer registers 135 degrees F for medium rare; 145 degrees F for ...
From cousinsmarkets.iga.com
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GARLIC HERB-CRUSTED WEBER Q ROAST BEEF - JUSTSOYUM
2021-02-27 Prepping the Beef. Allow 1-2 hours for the beef to come up to room temperature before starting. Make slices one inch apart from end to end to allow the herb mixture to be absorbed by the beef. Cut shallow slits evenly around the beef and place a …
From justsoyum.com
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HERB-CRUSTED ROAST BEEF & YORKSHIRE PUDDING & RED WINE JUS …
Place pan in oven; bake at 250° for 2 hours and 40 minutes or until a thermometer registers 135° (medium-rare) or until desired degree of doneness. Remove roast from oven; let stand 30 minutes. Reserve 2 tablespoons beef drippings. Step 5. Sprinkle 1 1/2 teaspoons flour into skillet.
From myrecipes.com
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HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM - FOOD NETWORK
Preheat oven to 190°C.In a large bowl, combine the beef, pork, veal, egg, onion, parsley, garlic, oregano, salt, and pepper and mix until well combined. Scoop the mixture into mini muffin tins. Bake until browned, about 15 to 20 minutes. Serve on. Prep Time.
From foodnetwork.co.uk
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HERB CRUSTED RIB EYE ROAST RECIPE-BUTTER YOUR BISCUIT
2020-09-28 Instructions. Bring rib eye to room temp (about 1 hour) Tie up the roast with twine if desired ( Here is a tutorial) Preheat oven to 450 degrees. Mix together the garlic butter and set aside. Place onions, garlic cloves, rosemary, and thyme in an oven-safe skillet or baking pan. Rub ¾ of the butter mixture all over the roast, even the bottom.
From butteryourbiscuit.com
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PRIME RIB CRUSTED RECIPE - THERESCIPES.INFO
Prime Rib Recipes | Allrecipes new www.allrecipes.com. This dry-brined prime rib roast is cooked low and slow for maximum flavor. A high-heat sear at the very end gives it a crispy herb crust. By hello angie Beef Au Jus 238 No prime rib or beef roast is complete without Chef John's perfect simple au jus. By Chef John Christmas Prime Rib 229
From therecipes.info
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HERB CRUSTED ROAST BEEF {EASY RECIPE} - OUT GRILLING
Sprinkle rub over all sides of meat, pressing into roast beef. Grilling Method: Prepare grill to a 300° fire. Set roast over fire and sear on both sides, about 10 minutes. Using a spatula, set roast over indirect heat and cook about 1 hour or until internal temperature reaches 135° to 140°.
From outgrilling.com
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HERB-CRUSTED BEEF TENDERLOIN RECIPE | SOUTHERN LIVING
Step 1. Line a baking sheet with aluminum foil; set an ovenproof wire rack inside baking sheet. Pat beef dry. Place on wire rack; let stand at room temperature 1 hour. Advertisement. Step 2. Preheat oven to 375ºF. Stir together mustard and mayonnaise in a small bowl. Combine breadcrumbs, rosemary, thyme, salt, pepper, and garlic powder in a ...
From southernliving.com
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HERB CRUSTED ROAST BEEF - STEP AWAY FROM THE CARBS
Preheat the oven to 350F. To prepare the coating for the beef, mix together the mustard, olive oil, and herbs. Spread the mixture over the beef, then season with salt and pepper. Roast until the beef has reached the required level of doneness, about 35 minutes to 145F (rare). Let the meat rest for 10 minutes, then carve and serve.
From stepawayfromthecarbs.com
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Top Asked Questions

How to cook garlic herb-crusted roast beef?
Top a beef roast with garlic and fresh herbs top and follow these simple directions for an easy garlic herb-crusted roast beef. Preheat oven to 425 degrees. Place the roast in the meat rack of a shallow roasting pan. Place peppercorns in a plastic bag. Use a rolling pin or the side of a meat mallet to crush the peppercorns.
How to cook a beef roast in the oven?
Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef.
What is the best way to spice up a roast beef?
Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste. Rub paste all over roast.
How do you cook James Martin's crusted roast beef?
James Martin's crusted roast beef will wow your guests Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin.

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