Beef Recipes |

Ingredients:

1 beef tri-tip roast (approximately 2 pounds)
1 teaspoon dried rosemary leaves, crushed
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 medium sweet onions, cut into 1-inch thick wedges
2 large sweet potatoes, peeled and quartered

Methods:

1. Combine rosemary, garlic, salt and pepper to form a paste. Spread half of the herb paste evenly over surface of beef tri-tip roast.
2. Add oil to remaining herb paste and mix well.
3. Place vegetables in a large bowl. Pour herb-oil mixture over vegetables and sitr to coat evenly.
4. Place roast, fat side up, in an open roasting pan. Arrange coated vegetables around roast. Do not add water or cover. Roast in preheated 425°F oven for 35 to 40 minutes for rare to medium.
5. Remove roast when meat thermometer registers 135°F for rare or 155°F for medium. Allow roast to stand, tented with aluminum foil, for 10 minutes. Roast will continue to rise in temperature to reach 140°F for rare and 160°F for medium.
6. While roast is standing, increase oven temperature to 475°F. Continue cooking vegetables 10 minutes or until tender and lightly browned.
7. Carve roast across the grain into thin slices. Serve with vegetables.

Ingredients:

1 (8 to 10 pounds) boneless beef ribeye roast, fat cover trimmed to 1/8-inch thick
1/4 cup black pepper
2 tablespoons white pepper
2 tablespoons salt
1 1/2 teaspoons ground thyme
1 1/2 teaspoons garlic powder
1 teaspoon onion powder

Methods:

1. Preheat oven to 350°F.
2. In a small bowl, combine all spices. Rub evenly over surfaces of roast.
3. Place rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover.
4. Roast in 350°F oven approximately 18 to 22 minutes per pound for medium-rare to medium doneness. Remove roast when meat thermometer registers 140°F for medium-rare or 155°F for medium. (Temperature will continue to rise to 145°F for medium-rare and 160°F for medium.)
5. When thermometer indicates that roast has reached desired doneness, remove the roast from the oven, tent with foil and allow to rest for 15 minutes before carving.

Ingredients:

1 (3 to 31/2 pounds) beef tenderloin roast
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper

Methods:

1. Preheat oven to 425ºF.
2. Combine ingredients and rub over surface of roast. Cook immediately or wrap tightly in plastic wrap and refrigerate overnight for a stronger “cured” flavor.
3. Place roast on rack in an open roasting pan. Insert meat thermometer so bulb is centered in the thickest part. Do not add water or cover.
4. Roast in a 425ºF oven for 45 to 50 minutes. Remove roast when thermometer registers 135ºF for medium-rare. Let stand for 10 minutes before carving. Slice thin.

Ingredients:

1 (2-pound) beef tenderloin roast, well trimmed
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 large onion, chopped
2 large carrots, chopped
1/2 teaspoon dried thyme
1 cup beef broth
1/3 cup Canadian Blended whiskey
1 tablespoon all-purpose flour
1 tablespoon butter
1/3 cup heavy cream
2 teaspoons coarsely crushed black peppercorns
Salt to taste

Methods:

1. Preheat oven to 400*F (205*C).
2. Pat beef tenderloin dry with paper towels. Sprinkle with salt and pepper. Heat vegetable oil in heavy large oven proof skillet over medium heat. Add beef to skillet and cook until brown on all sides. Add chopped onions, carrots and thyme to skillet.
3. Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers (140*F / 60*C for rare) (160*F / 70*C for medium), stirring vegetables occasionally, about 40 minutes. Transfer beef to platter. Keep warm.
4. Place skillet with vegetables over medium-high heat. Add beef broth and whiskey bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1 cup, stirring occasionally, about 7 minutes. Strain sauce set aside.
5. Melt butter in same skillet, stir in flour and cook 30 seconds. Return strained sauce and whisk until well blended. Add heavy cream, crushed black peppercorns and any accumulated juices from beef. Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes. Season sauce to taste with salt.
6. Carve beef into thick slices and arrange on platter. Spoon sauce over.

Ingredients:

1 (4 to 5 pound) well-trimmed whole beef tenderloin roast
1 teaspoon dried Italian seasoning
1/2 teaspoon cracked black pepper
2 tablespoons freshly grated Parmesan cheese

Garlic-Roasted Vegetables:
1 large whole bulb garlic
3 medium potatoes, quartered
4 small onions, halved
6 plum tomatoes, halved
2 medium zucchini, sliced (3/4-inch)
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon cracked black pepper
1/4 cup freshly grated Parmesan cheese

Methods:

1. Heat oven to 425°F.
2. Combine Italian seasoning and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert oven proof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10 degrees F to reach 145°F for medium rare; 160°F for medium.) Carve roast; sprinkle with cheese. Season with salt. Serve with vegetables.
4. For Roasted-Garlic Vegetables: Cut off top of garlic bulb, cutting through tip of each clove wrap bulb in foil. Combine remaining ingredients except cheese in large bowl toss. Place garlic, potatoes and onions in jelly roll pan. Roast in oven with tenderloin 30 minutes. Add tomatoes and zucchini to pan roast 15 minutes or until vegetables are tender. Squeeze garlic pulp over vegetables; mix. Sprinkle with cheese and salt.