Beef Recipes |

Ingredients:

2 to 3 pounds top sirloin cut into 2-inch thick slices
1 1/2 teaspoons dried or fresh rosemary leaves, crushed
1 cup fresh cranberries
Juice of 1/2 an orange
1/3 cup granulated sugar
1 (7-ounce) jar roasted red peppers, drained and diced
1 small jalapeno, seeded and diced
3 tablespoons chopped cilantro
Zest of half a lime
Zest of half an orange

Methods:

1. Preheat oven to 350ºF.
2. Press rosemary into both sides of sirloin steak. Place steak on a rack in a shallow roasting pan and cook for 50 to 60 minutes (or 16 to 20 minutes per pound) in 350ºF oven.
3. Remove steak when a meat thermometer inserted in center reaches 135ºF for medium-rare. Allow to rest for 10 minutes before carving into thin slices.
4. Meanwhile, blend cranberries, juice and sugar in food processor for 30 to 45 seconds.
5. Transfer to a saute pan and add roasted red peppers, jalapeno, cilantro, lime zest and orange zest. Stir to mix.
6. Allow sauce to stand for at least 30 minutes for flavors to blend. Warm sauce over low heat before serving. Do not boil. Add salt to taste.
7. Serve sauce with sliced steak.

Ingredients:

1 top sirloin (2 to 3 pounds), cut 2-inches thick
1 1/2 teaspoon dried or fresh rosemary leaves, crushed

Methods:

1. Press rosemary into both sides of sirloin steak. Roast on rack in a shallow roasting pan in a 350°F oven 50 to 60 minutes or 16 to 20 minutes per pound.
2. Remove roast when a meat thermometer inserted in center reaches 135°F for medium-rare. Let roast stand 10 minutes before carving into thin slices.

Ingredients:

1/4 cup whole-grain mustard
3 tablespoons extra-virgin olive oil
1 tablespoon dried savory, finely crumbled
1 tablespoon dried thyme, finely crumbled
1 whole fillet of beef, (approximately 7 to 8-ounces untrimmed or 5 to 6 pounds trimmed)
Vegetable oil, for sautéing
Coarse salt, for searing
Freshly ground black pepper to taste

Methods:

1. In a small bowl, mix together the mustard, olive oil, savory and thyme.
2. Trim the meat of all excess fat and silver skin. Cut the fillet in half to make two equal pieces about 7-inches long. You’ll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip under and tie with twine to fashion two equally thick roasts. Tie each roast at 2-inch intervals.
3. Heat the oven to 450°F.
4. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the fillets dry, salt them generously with coarse salt, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 minutes per side (there are three or four sides per roast) to get a good sear. When the fillets are seared, transfer them to a cutting board, brush them with the mustard and herb mix and then generously grind fresh pepper over them.
5. Put a rack in the roasting pan, lay the meat on the rack and roast until the internal temperature reaches 120°F for medium rare, about 20 minutes (Check after 15 minutes; roasting time will vary depending on searing time.)
6. Remove the fillets from the oven and let them rest in a warm spot for at least 15 minutes before slicing. Serve warm or at room temperature.

Ingredients:

1 (about 4 pound) well-trimmed beef ribeye roast, small end
2 tablespoons vegetable oil
3 medium baking potatoes, quartered
2 large sweet potatoes, halved, quartered
4 small onions, halved

Seasoning:
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon freshly cracked black pepper

Methods:

1. Heat oven to 350°F.
2. Combine seasoning ingredients press 1/2 onto beef roast. Combine remaining seasoning with oil in large bowl. Add vegetables toss.
3. Place roast, fat side up, 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 350°F oven 1 3/4 hours for medium rare 2 hours for medium doneness. After 15 to 30 minutes, place vegetables on rack around roast roast vegetables 1 1/2 hours or until tender.
4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare 160°F for medium.) Carve roast. Serve with vegetables.

Ingredients:

Approximately 3 pounds beef sirloin roast
3 tablespoons olive oil
4 garlic cloves, crushed
1 teaspoon rosemary
3 tablespoons peppercorns
1/4 teaspoon salt
2 cups onions, chopped
3 tablespoons granulated sugar
1 tablespoon butter
1/4 cup water
6 tablespoons orange juice

Methods:

1. Preheat oven to 375°C).
2. Rub beef sirloin roast with 2 tablespoons olive oil and crushed garlic cloves. Sprinkle with rosemary and cracked peppercorns. Cover and refrigerate for 2 hours.
3. Place in a roasting pan with 1 tablespoon olive oil. Season with salt. Cook 2 hours, or until juice runs clear. Let stand for 5 minutes before carving.
4. Meanwhile, combine chopped onions, sugar, butter, and water. Bring to a boil, reduce the heat, and when just browned stir in orange juice, stirring well. Serve with the sliced beef.