Beef Recipes |

Ingredients:

1 (3 pound) boneless beef top sirloin roast
1 tablespoon olive oil
4 cloves garlic, crushed
3 tablespoons black peppercorns, coarsely cracked
2 tablespoons dried rosemary
1 pint fresh pearl onions, peeled
1/4 cup water
3 tablespoons granulated sugar
1 tablespoon butter
1/2 cup orange juice

Methods:

1. Preheat oven to 350ºF.
2. Rub sirloin with olive oil and crushed garlic. Mix pepper and rosemary together and press evenly onto all sides of steak.
3. Place roast on a rack in a shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover.
4. Roast approximately 50 to 60 minutes (or 16 to 20 minutes per pound) for medium-rare or medium doneness.
5. Approximately 20 minutes before roast is finished cooking, heat water, sugar and butter in a pan large enough to place the onions in a single layer so they are just touching.
6. Add onions and bring liquid to a boil. Reduce heat to medium. Continue cooking until onions begin to caramelize. Gently toss to glaze all sides.
7. When onions are a deep brown, add orange juice and stir to combine. Remove from heat.
8. Remove roast when meat thermometer registers 140ºF for medium-rare, 155ºF for medium. Let stand 10 minutes. (Temperature will continue to rise to 145°F for medium-rare, 160ºF for medium.)
9. Carve roast into slices and serve with Pearl Onion Jam.

Ingredients:

1 whole tenderloin of beef, approximately 5 to 7 pounds untrimmed
2 tablespoons olive oil
Salt and freshly ground pepper, to taste

Methods:

1. Using a sharp chef’s or boning knife, trim tenderloin and remove silver skin as for pork tenderloins. Or request a butcher to provide you with a ‘peeled and roast-ready tenderloin of beef, silver skin removed.’ You don’t need it tied, larded, or marinated. You will get a beautiful roast about 15-inches long and 4-inches thick at one end, tapering toward the other end.
2. Preheat oven to 400°F. Place rack in middle level of oven. Line a 12 x 16-inch rimmed baking sheet with aluminum foil to make cleanup easier. Place a roasting rack on the baking sheet. Rub oil over all sides of meat. Sprinkle with salt and a few grinds of pepper. Place roast on rack, and tuck small ‘tail’ under so thin end of roast becomes thicker and cooks evenly. Secure with kitchen string.
3. Place tenderloin in oven and roast until done to your preference-110°F to 120°F for medium rare, 130°F to 140°F for medium, 150°F for medium well. To measure temperature, insert an instant-read thermometer in middle of roast after about 35 minutes, or may take 45 to 50 minutes, depending on your oven and exact weight of roast.
4. Let roast rest for 5 to 10 minutes to allow juices to set. Place on a carving board and carve across the grain into 1/4 to 1/2-inch slices, beginning at thin end of tenderloin. The last slice or two usually has a little gristle, which isn’t visible before carving. You may prefer to reserve it for another use rather than serve to guests.

Ingredients:

1/4 pound salt pork, diced
1 (3 1/2 pound) chuck roast
2 onions, chopped
1 cup green bell pepper, seeded, chopped
1 (16-ounce) can whole tomatoes, undrained
1 cup French salad dressing
2 carrots, thinly sliced
2 potatoes, diced
1/2 cup chopped and cleaned mushroom
1/2 cup chopped pimiento
1/4 teaspoon ground black pepper

Methods:

1. Preheat oven to 350°F (175°C).
2. Place salt pork into a large flameproof, oven proof casserole. Cook over medium heat, stirring constantly, until browned. Push to one side, add chuck roast brown chuck roast on all sides.
3. Remove the salt pork and discard. Stir in onions, green bell pepper, tomatoes and french salad dressing. Cover and bake for 2 hours.
4. After 2 hours add carrots, potatoes, mushrooms, pimiento, and pepper cover and bake an additional 15 minutes.

Ingredients:

1 (4-pound) beef rib eye roast
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 teaspoon dried thyme leaves
1/2 teaspoon dried tarragon leaves
1/4 cup finely chopped shallot
1 cup beef broth
1 tablespoon tomato paste
1/2 teaspoon granulated sugar

Methods:

1. Preheat oven to 350°F.
2. Combine garlic, salt, pepper, thyme and tarragon, stirring until a paste is formed. Spread evenly over surface of beef roast.
3. Place roast, fat-side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water. Do not cover. Roast to desired doneness: 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium.
4. Remove roast from oven when meat thermometer registers 135°F for rare or 155°F for medium. Allow roast to stand 15 to 20 minutes before carving.
5. Meanwhile, remove rack from roasting pan; drain fat. Add shallot to pan; cook and stir over medium heat 2 to 3 minutes. Add broth, tomato paste and sugar; stir until meat juices attached to pan are dissolved. Increase heat to medium-high and continue cooking until liquid is reduced to 3/4 cup.
6. Carve roast across the grain into 1/4-inch thick slices.

Ingredients:

1 (4 to 6 pound) boneless beef rib eye roast,
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 teaspoon crushed dried thyme
1/2 teaspoon dried tarragon
1/4 cup finely chopped shallots
1 cup beef broth
1/2 cup Madeira wine
1 tablespoon tomato paste

Methods:

1. Preheat oven to 350°F.
2. Mash garlic combine with salt to form a paste. Combine paste with pepper, thyme and tarragon; rub evenly over surface of beef rib eye roast.
3. Place roast, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water. Do not cover. Roast in oven to desired doneness, about 18 to 20 minutes per pound for rare; 20 to 22 minutes per pound per medium. Remove roast from oven when meat thermometer registers 135°F for rare or 155°F for medium.
4. Tent with foil and allow roast to stand 15 to 20 minutes in warm place before carving. (Roast will continue to rise about 5°F in temperature to 140°F for rare and 160°F for medium.)
5. While roast is standing, remove rack from roasting pan; drain off fat. Add shallots to pan drippings; cook and stir over medium heat 2 to 3 minutes. Deglaze pan by adding broth and Madeira and stirring until meat juices attached to pan are dissolved. Add tomato paste; continue cooking over medium-high heat until liquid is reduced to 3/4 cup. Serve Madeira sauce with roast. Garnish roast with apple slices and Italian parsley, if desired.