HOW TO MAKE RARE ROAST BEEF RECIPES
ROAST BEEF RECIPES | BBC GOOD FOOD
Whether cooking topside, fillet, sirloin or ribeye, our roast beef recipes will help you achieve perfect results for a satisfying Sunday lunch.
Provided by Good Food team
Number Of Ingredients 1
BEEF TENDERLOIN ROAST RECIPE: HOW TO MAKE IT
This beef tenderloin roast is a simple way to dress up dinner. Prepare the rest of your meal while it bakes in the oven. —Judith LaBrozzi, Canton, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.
Nutrition Facts : Calories 195 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 291mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 28g protein. Diabetic Exchanges 4 lean meat.
More about "how to make rare roast beef recipes"
ROAST BEEF & YORKSHIRE PUDDINGS | JAMIE OLIVER RECIPES
This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
- Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
- Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
- Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot.
- Simmer gently for a further 2 hours, or until you reach your desired consistency.
- Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
- When you’re ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240ºC/475ºF/gas 9).
- Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil.
- In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef.
- Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.
- Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes – this will give you medium-rare (cook for a little longer, if you prefer) – then remove to a board. Cover and rest for 30 minutes.
- Turn the oven up to 220ºC/425ºF/gas 7.
- Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
- Quickly but carefully pour the batter into the wells – each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
- Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.
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PERFECT ROAST BEEF RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A simple way to roast topside of beef to ensure it's super succulent, every time
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 564 calories per serving
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 564 calories per serving
- Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/ gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.
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HERB-CRUSTED ROAST BEEF RECIPE: HOW TO MAKE IT
It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. —Teri Lindquist, Gurnee, Illinois
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 05 minutes
Category Dinner
Calories 254 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 05 minutes
Category Dinner
Calories 254 calories per serving
- 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.
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THE BEST ROAST BEEF | JUST A PINCH RECIPES
This meat came out of the oven cooked to absolute perfection! It was the prefect doneness for my family, although it may be on the rare-side for some. I was SOOOO tempted to open the oven but I resisted and was rewarded for my patience.
From justapinch.com
Reviews 5
Category Beef
Cuisine American
From justapinch.com
Reviews 5
Category Beef
Cuisine American
- When oven is cool, remove roast and enjoy. The most important part of this is NOT OPENING OVEN -- this is truly the best roast beef recipe I've found.
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SHIRLEY'S PERFECT RARE ROAST BEEF RECIPE - FOOD.COM
My mom showed me how to make the perfect roast beef, and I mean PERFECT! I love my roast beef rare to med-rare, and this is how I do it.
IMPORTANT: Take your roast out of the fridge, and let it set to get it to room temperature before baking!
If you like really rare bake for 15 mins. at 500.
If you like your roast beef cooked med-rare, put in for 18 mins. at 500.
If you like it well done, then just burn the darn thing LOL.
What's nice about this roast is, if someone likes it done a little more, please keep in mind that the end pieces will be done a little more.
***(The roast in the series of photos that I took was a 2.75 lb. bottom of the round roast. I baked it at 500 for 15 mins., then turned the oven off and left it in the oven for 1 hour for a rare roast.)
The cooking time is 5 minutes per pound but I couldn't reflect that in the cooking time in the TIME section for the recipe, at the bottom so I just put in 15-30 mins, depending on size of the roast you use (3-6 lb)
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 11 per serving
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 11 per serving
- Don't forget to make the gravy!
See details
SHIRLEY'S PERFECT RARE ROAST BEEF RECIPE - FOOD.COM
My mom showed me how to make the perfect roast beef, and I mean PERFECT! I love my roast beef rare to med-rare, and this is how I do it.
IMPORTANT: Take your roast out of the fridge, and let it set to get it to room temperature before baking!
If you like really rare bake for 15 mins. at 500.
If you like your roast beef cooked med-rare, put in for 18 mins. at 500.
If you like it well done, then just burn the darn thing LOL.
What's nice about this roast is, if someone likes it done a little more, please keep in mind that the end pieces will be done a little more.
***(The roast in the series of photos that I took was a 2.75 lb. bottom of the round roast. I baked it at 500 for 15 mins., then turned the oven off and left it in the oven for 1 hour for a rare roast.)
The cooking time is 5 minutes per pound but I couldn't reflect that in the cooking time in the TIME section for the recipe, at the bottom so I just put in 15-30 mins, depending on size of the roast you use (3-6 lb)
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 11 per serving
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 11 per serving
- Don't forget to make the gravy!
See details
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Apr 12, 2013 · How to Make Delicious Roast Beef. Growing up it was on Sundays we would enjoy Roast Beef. As an adult, I make these on long weekends during the cooler months. There is just something about having a marvelous hearty roast to serve for dinner. Beef roasts are quite uncomplicated to make.
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WHAT TEMPERATURE DO YOU COOK ROAST BEEF FOR MEDIUM RARE ...
Roast for about 13-15 minutes per pound for rare, 17-19 minutes for medium, and 22-25 for cooked through. Check the meat with a thermometer to make sure it is the temperature you want it: 145°F for medium rare, 160°F for medium.
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Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a …
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May 09, 2018 · 1. Have roast beef at room temperature (important). 2. Dredge with flour combined with seasoning. Shake off excess flour from meat. 3. Preheat oven to 500 degrees. 4. Cook 5 minutes per pound. 5. Turn off oven and leave roast in oven for two hours. …
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May 09, 2018 · 1. Have roast beef at room temperature (important). 2. Dredge with flour combined with seasoning. Shake off excess flour from meat. 3. Preheat oven to 500 degrees. 4. Cook 5 minutes per pound. 5. Turn off oven and leave roast …
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Oct 12, 2011 · It is not roast beef, it doesn't get cooked med rare, or med, etc. It gets cooked until it is sooo cooked that it falls apart. Roast beef is cooked to one's taste as rare, med rare, med. It is then sliced & usually served with au jus. Pot roast is pot roast, roast beef is roast beef…
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