ROAST BEEF WITH PEPPERS, ONIONS, AND POTATOES
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
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
ROAST BEEF WITH POTATOES AND GREEN PEPPERCORNS
Provided by Food Network
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F. Put the roast on a flat surface and season all sides with salt and pepper, to taste, and put it on a roasting rack. Arrange the potatoes in the bottom of the roasting pan and season them with salt and pepper, to taste. Put the rack in the pan directly over the potatoes.
- Put the pan in the center of the oven and roast, undisturbed for 10 minutes. Lower the temperature to 350 degrees F. Count about 10 minutes for each pound then begin testing the internal temperature. An instant-read thermometer should register about 130 degrees F for medium-rare. Remember that "carry over" cooking (when the roast comes out of the oven and rests) will mean the temperature will increase. Transfer the roast to a platter and serve with the potatoes.
ROAST BEEF WITH SHALLOTS AND NEW POTATOES
Steps:
- Preheat the oven to 400°F. On a large, rimmed baking sheet, toss the potatoes and shallots with the oil; season with salt and pepper.
- Push the potatoes and shallots toward the edges of the baking sheet; place the roast in the center. Turn the roast to coat with the oil on the pan and season generously with salt and pepper.
- Roast, tossing the potatoes and shallots occasionally, until an instant-read thermometer inserted in the center of the beef registers 130°F (for medium-rare), 40 to 50 minutes. Let the beef rest, loosely covered with aluminum foil, before slicing and serving with the potatoes and shallots.
- Lemon-thyme green beans
- In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
- Add the green beans; reduce to a simmer, and cover the skillet. Steam the beans, tossing occasionally, until crisptender, 6 to 10 minutes.
- Pull the lid back slightly, and tilt the skillet to drain the water from the green beans; add the lemon juice, butter, and thyme. Season with salt and pepper, and toss to melt butter. Serve the green beans garnished with additional thyme, if desired.
PEPPERCORN ROAST BEEF
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
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
BEEF POT ROAST
This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.
Provided by Teresa C. Rouzer
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
- Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g
WHOLE ROASTED BEEF TENDERLOIN WITH A GREEN PEPPERCORN BUTTER
I know there are many recipes out there for a whole roasted beef tenderloin. I myself have several recipes, and I love them all. But this is always a favorite and very basic. You will have to purchase green peppercorns packed in water (Whole Foods or most specialty markets carry these, but some local grocers carry them as well) and the tenderloin itself which will be expensive, but it is worth it - this is just a classic simple dish. Besides, if you are going to buy an expensive cut of beef for a special occasion ... you want to treat it with respect and not cover up the flavor. It is five (5) ingredients for the marinade/rub; then pan seared in butter and oil and finished in the oven. A simple finish with a green peppercorn butter. It is perfectly elegant. This isn't an every day dish, but great for a holiday or special occasion. And if you don't want to make as much, simply cut the recipe in half. Prep time does not include the marinade time.
Provided by SarasotaCook
Categories Steak
Time 30m
Yield 8-10 Slices of tenderloin, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Marinade/Rub -- In a small bowl, add the black peppercorns (crushed) not ground. To crush my peppercorns I put them in a small baggie and use a meat mallet or rolling pin and just hit them until they are roughly crushed. Add the salt, dijon mustard, garlic, olive oil and mix well. Take this mixture and rub all over the meat very well. Put the meat in a glass not metal pan and cover with plastic wrap and let marinate all day. At least 4 hours, but I have even let it go overnight and it tasted great.
- Butter -- In a small bowl, add the butter, green peppercorns drained and rough chopped, shallot, lemon juice, dijon mustard, worcestershire and parsley. Mix well. Then spread on a small piece of parchment paper or plastic wrap. Wrap it up and form in a small log shape. Refrigerate until firm. The butter will be cut in small rounds and added to each slice of beef when served.
- Steak -- Three things to remember. First, always let the beef come to room temperature before cooking. Second, the ends are always thinner, so I fold them in and then tie them with a piece of kitchen twine to make the ends approximately the same size as the rest of the tenderloin. If you didn't wrap the ends in, they would be well done while the rest of the tenderloin was still raw. And third, the key is a good pan sear in a heavy pan on the stove. On medium high to high heat (cast iron or oven proof pan) heat up the butter and oil and pan sear the room temperature tenderloin until brown on each side. Not too long - just long enough to a nice crust.
- Once your tenderloin is golden brown, remove from the heat and transfer to the oven; 450 degrees for about 8-10 minutes. Trust me - there is NO MAGIC time. Everyone's oven, pans and meat are different. There isn't that perfect time that works every time and even when I cook this recipe, each time it is a bit different and it should be, that is normal. I have 2 tenderloins in the freezer. One is flatter and the other thicker, both the same weight. And it is common sense that they will take different times to cook, so just remember that using a thermometer is really the only way to test and to make sure the meat is cooked to the right temperature.
- After 8-10 minutes check the temperature using a meat thermometer; and I take 2 readings to make sure you get an accurate read. Remove the tenderloin just before your tenderloin reaches that perfect temperature as the tenderloin once removed will continue to cook as it rests. I remove at these temperatures as the meat will usually go up 3-5 degrees as it rests. So, 120 for rare; 130 for medium rare; 140 for medium; and 150 for medium well to well.
- Once the beef reaches the correct temperature, remove from the oven and from the pan, cover with foil and let rest 10-15 minutes before slicing.
- Serve -- Slice the tenderloin and serve with a slice of the chilled peppercorn butter. It will melt and drizzle all over the steak.
- Garnish -- If you want, a few crumbles of gorgonzola cheese are a nice touch, just a few. Or another favorite is just a few very thin fried onion rings.
Nutrition Facts : Calories 817, Fat 63.2, SaturatedFat 26.8, Cholesterol 229.2, Sodium 1045.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 57.7
ROAST BEEF WITH PEPPERS
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
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.
BEEF WITH PEPPERCORN SAUCE & SAUTé POTATOES
This simple treat for two takes just five minutes to prepare
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the potatoes with half the oil, the garlic, rosemary and some seasoning. Arrange in a single layer on a baking tray and cook for 45 mins, turning halfway through, until golden and crisp.
- About 10 mins before the potatoes are done, heat the remaining oil in a large pan on a high heat. Season the steak with salt and lots of black pepper and cook for 2-3 mins each side. Transfer to a plate and cover with foil to rest while you make the sauce.
- Tip in the vinegar and bubble for a few seconds, then pour in the stock. Reduce by half, then add the cream, some salt if needed, and lots of black pepper. Cook for 1-2 mins until thick and creamy. Serve the steaks in chunky slices topped with sauce along with the potatoes, with some green beans, if you like.
Nutrition Facts : Calories 684 calories, Fat 45 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.58 milligram of sodium
ROAST PRIME RIB OF BEEF WITH PINK AND GREEN PEPPERCORN CRUST
If you're looking for THE recipe to make for your next roast beef dinner - this is it! I love the peppery crust on this. Make sure you check out the recipe for Rosemary Popovers that are so good made with the beef drippings.
Provided by evelynathens
Categories One Dish Meal
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Let rib roast stand at room temperature 1 hour.
- Preheat oven to 500°F.
- Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.
- Pat beef dry and season.
- In a pan, roast beef, ribs side down, 30 minutes.
- Transfer beef to a platter.
- (if you are making Rosemary Popovers to accompany the roast - the recipe is in My Recipes - then save 5 tablespoons of drippings and then discard the rest).
- Reduce oven temperature to 350°F.
- Return beef to roasting pan, ribs side down, and spread with peppercorn paste.
- Roast beef 1 - 1 ¼ hours longer, or until a meat thermometer registers 135F for medium-rare.
- Transfer to a cutting board.
- Let stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
- Make sauce: Skim fat from drippings in roasting pan.
- Add wine and deglaze over moderately-high heat, scraping up browned bits.
- Boil until reduced by about half and transfer to a saucepan.
- Add broth and boil 5 minutes.
- In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking.
- Bring to a boil, whisking, and boil 1 minute.
- Season.
Nutrition Facts : Calories 1590.4, Fat 137.8, SaturatedFat 57.7, Cholesterol 338.2, Sodium 893.8, Carbohydrate 5.5, Fiber 0.1, Sugar 2.1, Protein 73.7
SHREDDED GREEN CHILE BEEF
This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.
Nutrition Facts : Calories 278 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic exchanges
ROAST PRIME RIBS OF BEEF WITH PINK AND GREEN PEPPERCORN CRUST AND RED-WINE PAN SAUCE
Steps:
- Let rib roast stand at room temperature 1 hour.
- Preheat oven to 500°F.
- Make crust:
- In a small bowl combine crust ingredients, stirring to form a paste.
- Pat beef dry and sprinkle with salt and pepper. In a roasting pan roast beef, ribs side down, 30 minutes. Transfer beef to a platter and discard remaining drippings.
- Reduce oven temperature to 350°F. Return beef to roasting pan, ribs side down, and spread with peppercorn paste. Roast beef 1 to 1 1/4 hours more, or until a meat thermometer inserted in fleshy section registers 135°F. for medium-rare meat.
- Transfer beef to a cutting board and discard strings if necessary. Let beef stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
- Make sauce:
- Skim fat from drippings in roasting pan. To pan add wine and deglaze over moderately high heat, scraping up brown bits. Boil mixture until reduced by about half and transfer to a saucepan. Add broth and boil 5 minutes.
- In a small bowl dissolve cornstarch in Worcestershire sauce and water and add to pan in a stream, whisking. Bring sauce to a boil, whisking, and boil 1 minutes. Season sauce with salt and pepper.
- Garnish rib roast and serve with sauce.
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