ROSEMARY-GARLIC ROAST BEEF RECIPE: HOW TO MAKE IT
This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. —Brenda Hlivyak, La Center, Washington
Provided by Taste of Home
Categories Dinner
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 352 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 467mg sodium, CarbohydrateContent 21g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 34g protein.
ROAST FORERIB OF BEEF | BEEF RECIPE | JAMIE OLIVER RECIPES
Take your roast beef to the next level with a hit of sweet garlic and crispy rosemary – simple, but incredible!
Total Time 1 hours 10 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 240°C/475°F/ gas 9.
- Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Place a large sturdy roasting tray in the oven to heat up.
- Strip most of the rosemary leaves into a pestle and mortar, and peel and add 3 cloves of garlic, then bash to a paste with a pinch of sea salt and a lug of oil.
- Tip the paste onto the beef and massage all over, getting into all the nooks and crannies.
- Quickly squash the remaining unpeeled garlic cloves and scatter into the hot roasting tray with the beef. Place straight into the oven and roast for around 50 minutes, basting occasionally with the juices from the tray.
- When the time’s up, reduce the temperature to 190°C/375°F/gas 5 for around 10 minutes, or until the beef is beautifully golden brown on the outside and pink in the middle – leave in for longer if you prefer your beef well done.
- Carefully transfer the beef to a platter, dot the knob of butter on top, then use the remaining rosemary to brush all over the meat. Cover with a double layer of tin foil and a tea towel, then leave to rest.
- Serve the beef with the resting juices drizzled over the top – delicious served with perfectly golden roast potatoes, Amazing Yorkies, dressed watercress and a good dollop of horseradish.
Nutrition Facts : Calories 319 calories, FatContent 22.5 g fat, SaturatedFatContent 10 g saturated fat, ProteinContent 26.8 g protein, CarbohydrateContent 1.5 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 0.5 g salt, FiberContent 0.4 g fibre
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ROAST BEEF RECIPES | BBC GOOD FOOD
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BEEF POT ROAST | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 150 minutes
Calories 781 calories per serving
Preheat the oven to 180°C/fan 160°C/gas mark 4. Season the by Sainsbury’s silverside beef joint well.
Heat 1 tablespoon of oil in a frying pan then add the joint and brown it on all sides. Put it in a casserole dish (making sure it’s large enough to fit the joint and all the vegetables).
Add another tablespoon of oil to the frying pan then brown all the chopped vegetables. Arrange them around the joint in the casserole pot.
Add the crushed garlic cloves, red wine, by Sainsbury’s Beef Stock, bay leaves and dried oregano to the casserole and bring to the boil.
Cover the casserole with a lid and cook in the preheated oven for 2 hours, turning the meat over halfway.
Remove the bay leaves and serve the joint sliced with the vegetables.
Cook’s tip: soak up all the lovely roast juices with creamy mashed potato on the side.
BEEF TENDERLOIN ROAST RECIPE WITH GARLIC AND ROSEMARY ...
From bonappetit.com
Reviews 4.7
- Cook butter and rosemary sprigs in reserved skillet over medium heat, scraping up browned bits on the bottom, until butter is melted and very fragrant, about 4 minutes. Transfer sliced tenderloin to a platter; drizzle with rosemary-infused butter and sprinkle with sea salt. Serve with horseradish yogurt. Do Ahead: Tenderloin can be seasoned and chilled 2 days ahead; wrap in plastic wrap after 12 hours. Horseradish yogurt can be made 1 day ahead; cover and chill.
BEEF TENDERLOIN ROAST RECIPE WITH GARLIC AND ROSEMARY ...
From bonappetit.com
Reviews 4.7
- Cook butter and rosemary sprigs in reserved skillet over medium heat, scraping up browned bits on the bottom, until butter is melted and very fragrant, about 4 minutes. Transfer sliced tenderloin to a platter; drizzle with rosemary-infused butter and sprinkle with sea salt. Serve with horseradish yogurt. Do Ahead: Tenderloin can be seasoned and chilled 2 days ahead; wrap in plastic wrap after 12 hours. Horseradish yogurt can be made 1 day ahead; cover and chill.
ROAST FILLET OF BEEF WITH ROASTED GARLIC AND MUSTARD CREAM ...
From bbc.co.uk
Reviews 4.2
- Carve the beef into thin slices just before serving.
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