Roast Beef With Peppers Recipes

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BEEF AND PEPPERS



Beef and Peppers image

Bell peppers and beef have always complimented each other so putting them together in this main dish was a no brainer. -Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons vegetable oil
1-1/4 pounds beef top round steak or top sirloin steak, cut into 1-inch cubes
1 garlic clove, minced
1 medium onion, cut into wedges
1 medium red bell pepper, seeded and cut into strips
1 medium green bell pepper, seeded and cut into strips
1 can (10-1/2 ounces) beef broth
1/4 cup water
3 tablespoons cornstarch
Salt and pepper to taste
Hot cooked rice

Steps:

  • Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.

Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

ROAST BEEF WITH PEPPERS, ONIONS, AND POTATOES



Roast Beef with Peppers, Onions, and Potatoes image

A lean cut of tender beef pairs well with roasted peppers, onions, and potatoes for a hearty and satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h20m

Number Of Ingredients 9

3 red bell peppers (ribs and seeds removed), cut into 1-inch-wide strips
2 yellow bell peppers (ribs and seeds removed), cut into 1-inch-wide strips
2 medium red onions, halved and cut into 1-inch wedges
3/4 pound white new potatoes, well scrubbed and cut into 1-inch chunks
5 garlic cloves, peeled (3 left whole and 2 cut into 12 slivers)
2 tablespoons olive oil
Coarse salt and ground pepper
2 1/2 pounds eye-of-round beef roast
3/4 teaspoon dried thyme

Steps:

  • Preheat oven to 400 degrees. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, and toss to coat.
  • Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme.
  • Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut half into very thin slices (reserve remaining half for leftovers). Serve with vegetables.
  • Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate.

Nutrition Facts : Calories 352 g, Fat 10 g, Fiber 5 g, Protein 34 g, SaturatedFat 2 g

ROASTED BEEF TENDERLOIN WITH ROASTED PEPPER AND BLACK OLIVE SAUCE



Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 9

2 (2 to 2 1/2 pound) center-cut pieces beef tenderloin -- ask the butcher to give you 2 pieces for use in a Chateaubriand recipe
Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce
Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick)
5 whole roasted red peppers, coarsely chopped, well drained and pat dry
2 cloves garlic, popped from skin
Handful flat-leaf parsley
1 cup good quality pitted black olives, from bulk bins, such as kalamata, drained well
Salt and pepper
Crusty bread, sliced

Steps:

  • Preheat oven as high as it goes, 500 degrees F.
  • Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.
  • Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.
  • Thinly slice meat against grain and serve with crusty bread and sauce.

Nutrition Facts : Calories 538, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 848 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 39 grams, Sugar 5 grams

ROAST BEEF WITH PEPPERS



Roast Beef with Peppers image

This moist, flavorful entree gets a bit of Italian flair from oregano and garlic. The sauteed peppers not only are a fresh-tasting accompaniment to the meat but look beautiful arranged on a platter around the sliced roast. -Jeanne Murray, Scottsbluff, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 3h35m

Yield 10 servings.

Number Of Ingredients 11

1 beef rump roast or bottom round roast (3 pounds)
3 tablespoons vegetable oil
3 cups hot water
4 teaspoons beef bouillon granules
1 tablespoon dried oregano
1 to 2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
3 medium bell peppers, julienned
3 tablespoons butter
Fresh oregano sprigs, optional

Steps:

  • In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Combine the water, bouillon, oregano, garlic, salt and pepper; pour over roast. , Cover and bake at 350° for 3 hours or until meat is tender. Remove roast to a warm serving platter. Let stand 10 minutes before slicing. , Meanwhile, in a large skillet, saute peppers in butter until tender. Serve peppers and pan juices with the roast. If desired, garnish with fresh oregano sprigs.

Nutrition Facts : Calories 253 calories, Fat 14g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 512mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein.

BLACK PEPPER-CRUSTED ROAST BEEF WITH GRAVY



Black Pepper-Crusted Roast Beef with Gravy image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h50m

Yield 12 to 14 servings

Number Of Ingredients 9

One 8- to 10-pound beef top round roast
Kosher salt
1/2 cup coarsely ground black pepper
3 heads garlic, ends removed, turned on their sides and sliced into two halves through the middle to expose each clove of garlic
Olive oil, for drizzling
1 cup hearty red wine
1/2 cup Dijon mustard
3 cups enriched beef stock
Juice from 1/2 lemon

Steps:

  • For the meat: Preheat the oven to 500 degrees F.
  • Sprinkle the roast beef generously on all sides with salt and coat with the pepper. Put the roast on a rack in a roasting pan. Arrange the garlic halves in a single layer of foil with some foil to spare. Drizzle with olive oil and sprinkle with salt. Wrap the foil over the garlic into a little package and place in the oven. Roast 45 minutes, then set aside.
  • Meanwhile, place the roasting pan in the center of the oven and cook, undisturbed, for 20 minutes. Lower the temperature to 350 degrees F, and continue to cook until a thermometer inserted in the center of the meat registers between 135 and 140 degrees F for medium-rare, about 2 hours Remove the roast beef and place it on a cutting board to rest for 20 minutes. (The roast temperature will continue to increase as it rests; the end slices will be more well done.)
  • For the gravy: Pour off excess grease from the roasting pan, then add the wine and bring to a boil over a burner. Reduce the liquid by half and whisk in the mustard. Add the stock and simmer until the sauce thickens slightly, 8 to 10 minutes. Add the lemon juice. Season to taste.
  • Squeeze 4 of the garlic halves like lemons over the blender to release the flesh from the skins, allowing the flesh to fall into the blender. Ladle some of the gravy into the blender and blend until smooth. Whisk the garlic back into the gravy. Squeeze the remaining garlic halves directly into the gravy and use the back of a spoon to smash them into the gravy. Taste for seasoning.
  • Serve the roast whole on the platter to carve at the table with the gravy on the side, or arrange slices of beef on a platter and coat with a layer of the gravy.

ROASTED FILLET OF BEEF WITH BLACK PEPPER



Roasted Fillet Of Beef With Black Pepper image

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 4

1 whole fillet of beef, about 5 1/2 pounds
1 tablespoon fine sea salt, approximately
1 tablespoon crushed black peppercorns
2 tablespoons extra virgin olive oil

Steps:

  • Trim meat, removing excess fat and silver skin. Cut off about 4 inches of narrow end, about 1 pound, and reserve for another use.
  • Place fillet on large sheet of parchment paper. Dust all over with salt, using 3/4 teaspoon salt to a pound of meat. Roll in peppercorns. Tie with butcher's string at 2-inch intervals. Wrap meat in parchment loosely, and refrigerate at least 24 hours and up to 48 hours.
  • Remove fillet from refrigerator an hour before cooking. Rub all over with oil. Heat oven to 400 degrees. Sear fillet on all sides in a heavy roasting pan over two burners, under broiler or on grill. Or cut in half and sear in two pieces in large, heavy skillet.
  • Place in oven in roasting pan. Roast 15 minutes. Test with instant-read meat thermometer: if thickest part registers about 105 degrees, meat will be very rare when finished. For medium rare, roast 20 to 25 minutes, until thermometer registers 115 degrees. For medium, roast longer, to 125 degrees. At these temperatures, meat will be slightly undercooked, but will continue to cook after it is removed from oven. Place meat on cutting board. Allow it to rest 10 to 15 minutes.
  • Remove string, cut meat in 1/2-inch thick slices, arrange on a platter, and serve.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 19 grams, Carbohydrate 0 grams, Fat 38 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 490 milligrams, Sugar 0 grams

PEPPERCORN ROAST BEEF



Peppercorn Roast Beef image

We're going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it's a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try.

Provided by Chef John

Categories     Main Dish Recipes     Roast Recipes

Time 1h

Yield 6

Number Of Ingredients 15

3 cloves garlic, coarsely chopped
kosher salt to taste
1 tablespoon olive oil
1 (3 pound) beef tri-tip roast at room temperature, trimmed
2 teaspoons kosher salt, or to taste, divided
1 tablespoon whole black peppercorns, coarsely ground
1 tablespoon whole white peppercorns, coarsely ground
1 tablespoon whole green peppercorns, coarsely ground
1 tablespoon whole pink peppercorns, coarsely ground
1 tablespoon butter
1 ⅓ tablespoons all-purpose flour
3 cups rich veal stock
1 pinch salt, or to taste
1 pinch cayenne pepper, or to taste
1 tablespoon balsamic vinegar

Steps:

  • Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
  • Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
  • Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
  • If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
  • Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
  • Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
  • Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
  • Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
  • Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
  • Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.

Nutrition Facts : Calories 425 calories, Carbohydrate 6 g, Cholesterol 126.1 mg, Fat 25.6 g, Fiber 1.2 g, Protein 40 g, SaturatedFat 10 g, Sodium 862.2 mg, Sugar 1.9 g

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST



Mississippi Roast - Slow Cooker Pepperoncini Pot Roast image

Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.

Provided by Pokerman11

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h10m

Yield 6

Number Of Ingredients 5

1 (4 pound) beef chuck roast
¼ cup butter
5 pepperoncini peppers
1 (1 ounce) packet ranch dressing mix
1 (1 ounce) packet dry au jus mix

Steps:

  • Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
  • Cook on Low for 8 hours.

Nutrition Facts : Calories 536.7 calories, Carbohydrate 5.8 g, Cholesterol 151.2 mg, Fat 39.3 g, Fiber 0.2 g, Protein 36.5 g, SaturatedFat 17.3 g, Sodium 1479.1 mg

PHILLY CHEESESTEAK STUFFED PEPPERS



Philly Cheesesteak Stuffed Peppers image

Make and share this Philly Cheesesteak Stuffed Peppers recipe from Food.com.

Provided by THE BOSS

Categories     Roast Beef

Time 20h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 ounces thinly sliced roast beef
8 slices provolone cheese
2 large green bell peppers
1 medium sweet onion
1 (6 ounce) package baby bella mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon garlic, minced

Steps:

  • Slice peppers in half lengthwise, remove ribs and seeds.
  • Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
  • Preheat oven to 400*.
  • Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
  • Line the inside of each pepper with a slice of provolone cheese.
  • Fill each pepper with meat mixture until they are nearly overflowing.
  • Top each pepper with another slice of provolone cheese.
  • Bake for 15-20 minutes until the cheese on top is golden brown.

Nutrition Facts : Calories 450.1, Fat 32.5, SaturatedFat 16, Cholesterol 98.1, Sodium 580.3, Carbohydrate 9.9, Fiber 2.5, Sugar 4.5, Protein 31.6

ROAST PRIME RIBS OF BEEF WITH CRACKED PEPPER CRUST



Roast Prime Ribs of Beef with Cracked Pepper Crust image

Categories     Beef     Garlic     Roast     Red Wine     Winter     Gourmet

Yield Serves 8 generously

Number Of Ingredients 17

a 4-rib standing rib roast (trimmed weight about 10 to 10 1/2 pounds)
1 tablespoon black peppercorns, ground coarse
2 teaspoons dried green peppercorns (available at specialty foods shops), ground coarse
1 teaspoon white peppercorns, ground coarse
4 whole allspice, ground coarse
1/2 teaspoon dried thyme
1 teaspoon coarse salt
3/4 pound very small carrots, peeled, trimmed, blanched in boiling salted water for 4 minutes, and refreshed under cold water
1 head of garlic, separated into cloves, blanched in boiling water for 5 minutes, refreshed under cold water, and peeled
1/2 pound large shallots, blanched in boiling water for 3 minutes, refreshed under cold water, and peeled
For the sauce
1/2 cup dry red wine
2 cups canned beef broth
6 tablespoons Madeira
1 tablespoon arrowroot
2 tablespoons Dijon-style mustard
fresh thyme sprigs for garnish

Steps:

  • Let the meat stand at room temperature for 1 hour. In a small bowl combine the black pepper, the green pepper, the white pepper, the allspice, the thyme, and the salt and rub the meat with the mixture. Roast the meat rib side down in a roasting pan in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130°F. for medium-rare. Twenty minutes before the roast is done add to the pan the carrots, the garlic, and the shallots, all patted dry. (Remove the vegetables with a slotted spoon if they brown too quickly.) Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely. Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
  • Make the sauce:
  • Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the liquid until it is reduced by half and transfer it to a saucepan. Add the broth and 1/4 cup of the Madeira and boil the mixture for 5 minutes. In a small bowl stir together the remaining 2 tablespoons Madeira, the arrowroot, and
  • the mustard and add the mixture to the pan in a stream, whisking. Bring the sauce to a boil, whisking, and boil it for 1 minute. Season the sauce with salt and pepper and transfer it to a heated sauceboat. Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.

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Method. Rub beef all over with oil, garlic, thyme, salt and half of the pepper. Place on greased rack in roasting pan. Roast in 450°F oven until beginning to brown, about 19 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour.
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DELICIOUSLY SIMPLE PEPPER STEAK RECIPE - FOXY FOLKSY
2021-09-26 Instructions. In a bowl, mix together the cornstarch, salt and, pepper. Add the beef slices coating each slice with the cornstarch mix. In a large pan or wok, heat oil over medium-high heat. Saute garlic and onion until tender and aromatic. Add the bell peppers and cook for 2-3 minutes or just until half cooked.
From foxyfolksy.com


ROAST BEEF WITH PEPPERS RECIPE - RECIPETIPS.COM
Directions. Brown roast in 450 degrees F oven for 30 minutes. Mix remaining ingredients except green peppers. Pour over roast. Lower oven temperature to 350 degrees F, cover and cook for 3 hours. Add green peppers last 30 minutes of cooking time. Best if …
From recipetips.com


ROAST BEEF WITH CHERRY PEPPER AIOLI | HEALTHY DELICIOUS
2016-02-25 Instructions. To make the aioli, combine the garlic, lemon juice, and egg in a blender. Turn on to high and let run 2-3 seconds, to combine. With the motor running, slowly drizzle in the oil. Blend until the aioli thickens. Add 1/4 cup of cherry peppers and blend until smooth (the aioli will thin out). Season with salt and pepper and add more ...
From healthy-delicious.com


ROAST BEEF PANINI'S W/ ROASTED PEPPERS - THE COOKIN CHICKS
2015-01-23 Roast Beef Panini Directions. Slice up your green peppers, red peppers, and onion into thin strips. Toss peppers/onions with a small amount of olive oil and place on a cookie sheet. Sprinkle some salt and pepper on top of the peppers/onions. Bake in a preheated oven at 400 for about 15 minutes—or until peppers are tender and slightly golden.
From thecookinchicks.com


BBQ BEEF BURGERS WITH ROASTED PEPPERS & ONIONS MEAL KIT …
Grill the patties & onions. In a large bowl, combine the beef, ½ the garlic and ½ the remaining spices. Form into 4 patties. Grill the patties and onions on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 6 to 10 min., until the patties* are cooked through and the onions are browned and tender. Transfer to a plate.
From makegoodfood.ca


BLACK PEPPER-CRUSTED ROAST BEEF RECIPE - WILDER FULFORD - FOOD
In a blender, combine the minced garlic with the olive oil, soy sauce, kosher salt, peppercorns and rosemary and process to a paste. Make fifteen 1 …
From foodandwine.com


ROASTING BEEF RECIPE - THEDAILYBEEFRECIPES.COM
Increase oven to 180°C. Uncover and roast for a further 30 mins or until beef is golden brown and sauce thickens slightly. Set aside for 15 mins to rest. Use 2 forks to coarsely shred beef. Stir to combine with pan juices. Season. To make the pizza, preheat oven to 220°C. Place the pizza bases on baking trays. Spread evenly with the sauce and sprinkle with the pizza cheese. Top …
From thedailybeefrecipes.com


BEEF ROAST WITH TOMATOES, ONIONS & PEPPERS RECIPE
Get Ingredients. Powered by Chicory. How to make. STEP 1. Heat oven to 350°F. STEP 2. Melt butter in oven proof 4-quart casserole dish or Dutch oven until sizzling; stir in garlic. Add beef roast. Cook over medium high heat, turning once, 7-9 minutes or until browned.
From landolakes.com


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