BUTTER ROAST BEEF RECIPE RECIPES

Steps:

• Set the sous vide cooker at 57°C / 135°F to preheat the water. This is the right temperature for beef to get that perfect pink center.
• Place the beef in the vacuum seal bag, add the rosemary, and the vegetable seed oil. Add the garlic clove and seal the bag.
• When the water is heated, place the bag into the sous vide container. Cook for 16 hours.
• Once the beef has finished cooking, take it out of the vacuum sealed bag.
• Discard the whole liquids, and dry the meat down.
• Melt and heat the butter in the cast iron skillet.
• Place the roast beef on the hot skillet, and let it roast in the butter until all sides are golden brown.
• Season with salt as desired and it's ready to eat. Thinly slice the roast beef and enjoy!

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.