Roast Beef With Scallion Caper Green Sauce Recipes

BEEF POT ROAST WITH OLIVES AND CAPERS

Steps:

• Preheat oven to 300 degrees F.
• In a large Dutch oven over medium-high heat, add the oil. Season the chuck roast with salt and pepper. Sear until nicely browned on all sides, about 2 minutes. Add the onions, carrots, garlic, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero pepper and add it to the sauce. Cover with a lid and braise in the oven until the meat is fork tender, about 1 1/2 hours. Remove from oven, fold in the green olives, capers and parsley and serve over rice, if desired.

BEEF TENDERLOIN WITH SCALLION SALSA VERDE

Steps:

• For the tenderloin: Preheat the oven to 400 degrees F.
• Dry the tenderloin well with paper towels and sprinkle evenly with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil to the hot skillet followed by the tenderloin. Cook, turning every 4 minutes, until the tenderloin is an even, deep golden brown, about 12 minutes. Place the skillet in the oven until an instant-read thermometer reads 120 degrees F, or about 30 minutes for medium-rare . Remove to a platter to rest for 10 minutes before slicing.
• For the sauce: Meanwhile, preheat a grill for cooking at medium-high heat.
• Sprinkle the scallions with 1 teaspoon salt and 2 teaspoons olive oil. Place on the hot grill and cook until wilted and slightly charred, about 3 minutes per side. (Place a pan lid on top of the scallions if they are not browning enough.) Remove the charred scallions to a cutting board and roughly chop. Add the charred scallions to a bowl along with the mustard, vinegar, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt. Stir to combine.
• Sprinkle the tenderloin with flake salt and serve with the scallion sauce.

ROAST BEEF WITH DIJON-CAPER SAUCE

Steps:

• For roast beef:
• Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour.
• Preheat oven to 350°F. Mix thyme, basil, and 1/2 teaspoon pepper in small bowl. Heat oil in large oven-proof skillet over medium-high heat. Add beef; cook until browned on all sides, turning occasionally, about 10 minutes. Sprinkle with herb mixture. Transfer skillet to oven. Roast until instant-read thermometer inserted into center of meat registers 130°F, about 40 minutes. Transfer to cutting board; let rest.
• For sauce:
• Place skillet with juices over medium-high heat. Add butter; stir until melted. Add flour; whisk until smooth. Gradually whisk in broth; bring to boil. Boil until sauce is reduced to 1 1/4 cups, whisking often, about 6 minutes. Whisk in mustard and capers. Season sauce with pepper.
• Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.
• Test-kitchen tip:
• Eye of round is not the most tender cut of beef. For the best flavor and texture, be sure to slice it very thinly.
• What to drink:
• With the beef, pour a full-bodied Syrah blend. One to try: Château de Jau 2007 "Le Jaja de Jau" ($11).

BEEF WITH GREEN ONION

Steps:

• In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
• Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

BEEF WITH CAPER SAUCE

Steps:

• Place roast in utility dish.
• Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight.
• Remove roast from marinade; wipe with absorbent paper.
• Place roast, fat side up, on rack in open roasting pan.
• Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare.
• Chill roast and slice.
• Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center.
• Sprinkle with paprika and garnish with tomato roses, green onions and parsley.
• Serve with rye bread.
• NOTE:
• To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit.
• Dip beef cubes in Caper Sauce.

ROAST BEEF WITH DIJON CAPER SAUCE

Steps:

• Sprinkle beef with 1/2 t salt and let stand 1 hour.
• Preheat oven to 350 degrees.
• Mix thyme, basil, and 1/2 t pepper in small bowl.
• Heat oil in skillet and brown beef. Sprinkle with herb mixture.
• Transfer skillet to oven and roast until 130 degrees, about 40 minutes.
• Let rest 20 minutes.
• Place skillet with juices over medium high heat.
• Add butter and stir until melted.
• Gradually whisk in flour and bring to a boil. Boil until reduced to 1 1/4 cups, about 6 minutes.
• Whisk in mustard and capers.
• Adjust seasonings, if necessary.
• Cut beef crosswise into very thin slices and serve with sauce.