Perfect Roast Beef With A Garlic Crust Recipes

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.

PERFECT ROAST BEEF WITH A GARLIC CRUST

Steps:

• Season the roast beef with salt and pepper.
• Now make the garlic crust by heating the oil in a frying pan.
• Add Garlic and saute for 2 minutes, stirring. Then mix in breadcrumbs, parsley, salt and black pepper
• Allow mixture to cool, then press this mixture onto the seasoned roast beef. This should be enough to cover just the top and sides of the roast.
• Preheat oven to 500*
• Bake UNCOVERED for exactly 23 minutes. This cooking time will give you a medium/well roast, as in the picture. If you want it more or less cooked adjust the cooking time. For medium/rare 15 minutes.
• Shut oven off and DO NOT open door for 1 hour (important)
• Take roast out and let it rest for 15 minutes, covered.
• Then just slice and serve.

SUNDAY GARLIC ROAST BEEF

Steps:

• Toast the garlic, unpeeled, in a small skillet for 7-8 minutes over medium-high heat until they become spotty brown. Poke slits with a paring knife on all sides of the roast. Peel garlic and cut each clove into 3-4 slivers, then poke a sliver into each slit in the roast.
• Combine mashed garlic, thyme and salt in a small bowl. Rub into all surfaces of the roast. Transfer roast to a plate and refrigerate, uncovered, at least 4 hours.
• Combine Garlic Paste ingredients in small saucepan. Place over medium-high heat until it begins to bubble, then reduce to low and cook until garlic softens, about 30 minutes. Remove from heat and allow to cool completely. Strain oil into a small bowl. Remove thyme and bay and discard. Mash garlic cloves along with 1 tbsp of garlic oil, using a fork. Cover and refrigerate until roast is done resting.
• Preheat oven to 450°F Place an empty, dark-colored, non-stick roasting pan in the oven to heat as well.
• Remove roast from refrigerator and remove the rub with paper towels. Rub 2 tbsp garlic oil over surface of roast, then sprinkle with pepper. Place roast in roasting pan, fat side down. Roast 10-15 minutes, turning to brown all sides.
• Lower oven to 300°F Turn roast fat-side up, and smear garlic paste over the top. Roast 50-70 minutes, until internal temperature is 120°F.
• Remove roast to a carving board, tent with foil, and let rest 20 minutes.
• Meanwhile, place roasting pan over a burner set to medium heat. Add chicken broth and beef broth. Simmer down until reduced to 2 cups. Drain any accumulated juices from carving board into jus. Pour through a sieve before serving.
• Carve roast and serve with jus.

ROAST BEEF WITH A CLASSIC BREADCRUMB, GARLIC & HERB CRUST

Steps:

• Let the roast sit at room temperature for 30 minutes. Meanwhile position a rack in the middle of the oven and heat the oven to 400°F Put a roasting rack in the roasting pan or a heavy-duty rimmed baking sheet. (Line the pan with foil for easier clean-up if you like.).
• Season the roast liberally with salt and pepper on all sides. Turn on the exhaust fan. Heat the oil in a large sauté pan over medium-high heat. When the oil is hot, brown the meat well on all sides, including the ends, about 4 minutes per side. Transfer the meat to the roasting pan. Set aside to cool while you prepare the crust.
• In a medium bowl, combine the breadcrumbs, shallots, garlic, thyme, marjoram, 1/2 teaspoons salt & 1/4 teaspoons pepper. Pour the melted butter into the breadcrumb mixture; toss to combine.
• Using a rubber spatula, smear the top and sides of the beef with the musterd. With your hands, lightly press the breadcrumb mixture into the mustard.
• Roast the beef until an instant-read thermometer inserted into the middle part of the mead reads 125°F for medium rare, about 60 minutes for a strip loin roast or 60 to 80 minutes for a top sirloin roast, depending on its thickness. (To keep the crust from over browning start checking on the roast after 30 minutes of cooking, and when the crust is golden brown, tent it with aluminum foil).
• Meanwhile make the horseradish-mustard sauce (recipe follows).
• Remove the roast from the oven and let the meat rest for 10 to 20 minutes (the meat will continue to cook as it rests) before carving, across the grain, into 1/2 inch thick slices.
• CREAMY HORSERADISH-MUSTARD SAUCE: In small bowl, whisk all the ingredients. Let the sauce sit for 20 minutes for the flavors to meld before serving. The sauce can be stored, covered, in the refrigerator for up to 4 days; stir before using.