BEEF TENDERLOIN ROAST RECIPE WITH GARLIC AND ROSEMARY ...
This recipe method combines high-heat searing for a crusty, well-seasoned exterior, with low-temperature roasting for a perfectly even and very tender interior. Truly the best of both worlds.
Provided by Chris Morocco
Yield 8 servings
Number Of Ingredients 11
Steps:
- Thinly slice garlic, then mash into a paste using the side of a chef’s knife. Scatter rosemary leaves over garlic; finely chop and mix into garlic. Slice tenderloin in half crosswise to create 2 smaller roasts. Season generously with salt and pepper; rub with garlic-rosemary paste. If your butcher didn’t already tie the roast for you, this is the time to do it: Place tenderloin onto lengths of precut kitchen twine spaced about 1" apart and tie closed snugly. Place on a rimmed baking sheet and chill uncovered 12 hours.
- Let tenderloin sit at room temperature at least 1 hour and up to 2 hours before cooking.
- Preheat oven to 250°. Heat oil in a large ovenproof skillet over medium-high. Add tenderloin and cook, turning occasionally, until well browned all over, 8–10 minutes. Transfer skillet to oven and roast tenderloin, turning every 10 minutes or so, until an instant-read thermometer inserted into the thickest part registers 120°, 25–30 minutes. Transfer tenderloin to a cutting board and let rest 15 minutes before removing kitchen twine and slicing. Reserve skillet.
- Meanwhile, mix yogurt, sour cream, horseradish, and lemon zest in a small bowl to combine; season with salt and pepper.
- 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 PORK BELLY RECIPE | JAMIE OLIVER RECIPES
An absolute classic – the best pork belly recipes let this wonderful cut of meat speak for itself.
Total Time 3 hours 10 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to its highest temperature.
- Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
- Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
- Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
- Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
- Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
- Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time's up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
- Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
- Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
- Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
- Remove the crackling from the top of the belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.
Nutrition Facts : Calories 647 calories, FatContent 41.7 g fat, SaturatedFatContent 10.8 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 22 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 1.1 g salt, FiberContent 2.3 g fibre
More about "roast beef rec recipes"
BOTTOM ROUND ROAST WITH ONION GRAVY RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Total Time 4 hours 10 minutes
Category Main Dishes
Calories 412.7 calories per serving
- When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.
DRY-AGED STANDING RIB ROAST WITH SAGE JUS RECIPE | ALTON ...
Reviews 4.9
Total Time 4 hours 38 minutes
Category main-dish
- Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side.
DRY-AGED STANDING RIB ROAST WITH SAGE JUS RECIPE | ALTON ...
Reviews 4.9
Total Time 4 hours 38 minutes
Category main-dish
- Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side.
TEXAS OVEN-ROASTED BEEF BRISKET RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 4 hours 10 minutes
Category main-dish
Cuisine american
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
GIANT YORKSHIRE PUDDING RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 30 minutes
Cuisine European
Calories 393 calories per serving
Preheat the oven to 220ºC/gas mark 7. Add 2 tsp oil to each of 4 x 18½cm sandwich cake tins and put them in the oven to heat up.
Meanwhile, sift the flour into a large bowl and make a well in the centre. Beat in the eggs until smooth, then gradually add the milk, beating until the mixture is smooth and free of lumps.
Pour the batter into a jug. Remove the hot cake tins from the oven and carefully pour a quarter of the batter into each tin. Bake for 20 minutes, or until the puddings are well risen and golden in colour.
Fill the Yorkshires with your roast dinner and gravy, and serve immediately.
ROAST BEEF WITH COFFEE RECIPE | ALLRECIPES
From allrecipes.com
EYE ROAST BEEF OVEN - RECIPES | COOKS.COM
From cooks.com
BEEF RECIPES | JAMIE OLIVER
From jamieoliver.com
PERFECT ROAST BEEF - RECIPE - COOKS.COM
From cooks.com
RECIPES USING THE BEST BEEF - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
HOLIDAY BEEF BRISKET WITH ONIONS RECIPE - BRUCE AIDELLS ...
From foodandwine.com
HOW TO BROWN A ROAST FOR COOKING IN A CROCKPOT: 9 STEPS
From wikihow.com
BEEF STEW RECIPES - MARTHA STEWART
From marthastewart.com
TEXAS STYLE BEEF PLATE RIBS ON THE PELLET ... - GRILLING 24X7
From grilling24x7.com
RECIPES - DELIA ONLINE
From deliaonline.com
CLAY POT BAKED CHICKEN RECIPE - RECIPETIPS.COM
From recipetips.com
BRAISED LAMB SHOULDER CHOPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE EXPLORER - FIND RECIPES BY INGREDIENT, CUISINE, OR ...
From cdkitchen.com
RECIPES - STATER BROS. MARKETS
From staterbros.com
CANADIAN LIVING’S BEST RECIPES, TESTED TILL PERFECT ...
From canadianliving.com
RECIPES - PRESSURE LUCK COOKING
From pressureluckcooking.com
HOW TO MAKE S'MORES | S'MORES RECIPE - TESCO REAL FOOD
From realfood.tesco.com
RECIPES - STATER BROS. MARKETS
From staterbros.com
CANADIAN LIVING’S BEST RECIPES, TESTED TILL PERFECT ...
From canadianliving.com
RECIPES - PRESSURE LUCK COOKING
From pressureluckcooking.com
HOW TO MAKE S'MORES | S'MORES RECIPE - TESCO REAL FOOD
From realfood.tesco.com