Roast Beef With Garlic Crust Recipes

Steps:

• 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.

Steps:

• 1. Season the roast beef with salt and pepper.
• 2. Now make the garlic crust by heating the oil in a frying pan.
• 3. Add Garlic and saute for 2 minutes, stirring. Then mix in breadcrumbs, parsley, salt and black pepper
• 4. Allow mixture to cool, then press this mixture onto the seasoned roast beef. This should be enough to cover just the top and sides of the roast.
• 5. Preheat oven to 500*
• 6. Bake UNCOVERED for exactly 23 minutes. This cooking time will give you a medium/well roast, as in the picture. If you want it more or less cooked adjust the cooking time. For medium/rare 15 minutes.
• 7. Shut oven off and DO NOT open door for 1 hour (important)
• 8. Take roast out and let it rest for 15 minutes, covered.
• 9. Then just slice and serve.

Steps:

• Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

Steps:

• Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
• Let roast stand at room temperature 1 hour.
• Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
• Do Ahead
• Beef can be marinated 1 day ahead.

Steps:

• Let the roast sit at room temperature for 30 minutes. Meanwhile position a rack in the middle of the oven and heat the oven to 400°F Put a roasting rack in the roasting pan or a heavy-duty rimmed baking sheet. (Line the pan with foil for easier clean-up if you like.).
• Season the roast liberally with salt and pepper on all sides. Turn on the exhaust fan. Heat the oil in a large sauté pan over medium-high heat. When the oil is hot, brown the meat well on all sides, including the ends, about 4 minutes per side. Transfer the meat to the roasting pan. Set aside to cool while you prepare the crust.
• In a medium bowl, combine the breadcrumbs, shallots, garlic, thyme, marjoram, 1/2 teaspoons salt & 1/4 teaspoons pepper. Pour the melted butter into the breadcrumb mixture; toss to combine.
• Using a rubber spatula, smear the top and sides of the beef with the musterd. With your hands, lightly press the breadcrumb mixture into the mustard.
• Roast the beef until an instant-read thermometer inserted into the middle part of the mead reads 125°F for medium rare, about 60 minutes for a strip loin roast or 60 to 80 minutes for a top sirloin roast, depending on its thickness. (To keep the crust from over browning start checking on the roast after 30 minutes of cooking, and when the crust is golden brown, tent it with aluminum foil).
• Meanwhile make the horseradish-mustard sauce (recipe follows).
• Remove the roast from the oven and let the meat rest for 10 to 20 minutes (the meat will continue to cook as it rests) before carving, across the grain, into 1/2 inch thick slices.
• CREAMY HORSERADISH-MUSTARD SAUCE: In small bowl, whisk all the ingredients. Let the sauce sit for 20 minutes for the flavors to meld before serving. The sauce can be stored, covered, in the refrigerator for up to 4 days; stir before using.

Steps:

• Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
• For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
• Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.