ROSEMARY-GARLIC ROAST BEEF
This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.
ROSEMARY BEEF FILLET
Make and share this Rosemary Beef Fillet recipe from Food.com.
Provided by Nimz_
Categories Steak
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 350 degrees.
- Pat tenderloin dry, then coat all sides with salt, pepper and garlic.
- Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
- Heat oil in a heavy skillet over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends) about 10 minutes.
- Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120 degrees, 25-30 minutes.
- Transfer beef to a cutting board and let stand 15 minutes.
- Temperature of meat will rise to about 130 degrees.
- Discard string and rosemary sprigs before slicing.
Nutrition Facts : Calories 623.6, Fat 45.2, SaturatedFat 16.5, Cholesterol 170.6, Sodium 989.4, Carbohydrate 0.4, Fiber 0.1, Protein 50.2
FILET MIGNON WITH ROSEMARY AND MUSHROOM GRAVY
Provided by Giada De Laurentiis
Time 47m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.
- Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
- Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.
ROSEMARY BEEF FILLET
Categories Beef Roast Low/No Sugar Wheat/Gluten-Free Rosemary Gourmet
Yield Makes 8 to 12 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
- Heat oil in a flameproof heavy roasting pan over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.
- Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.
ROASTED BEEF TENDERLOIN WITH ROSEMARY, CHOCOLATE AND WINE SAUCE
Steps:
- Preheat the oven to 425 degrees F.
- Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
- Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
- While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
- Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce
Nutrition Facts : Calories 280, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 375 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 31 grams
BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE
A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.
Provided by Jason Radlinger
Categories Beef Herb Christmas Valentine's Day Low Carb Beef Tenderloin Port Red Wine Summer Bon Appétit Washington, D.C.
Yield Serves 4
Number Of Ingredients 12
Steps:
- FOR SAUCE:
- Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
- FOR STEAKS:
- Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
- Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
- Spoon sauce over steaks and serve.
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ROSEMARY BEEF TENDERLOIN - THIS FARM GIRL COOKS
From thisfarmgirlcooks.com
5/5 (5)Total Time 1 hr 10 minsCategory Main DishCalories 718 per serving
- Place oven rack in center position and preheat oven to 350°F. Add one tablespoon olive oil in a large, high-sided skillet over medium heat. Add the mushrooms and shallots and season with salt and black pepper to taste.
- Cook, stirring occasionally, until the mushrooms and shallots develop a bit of color and soften, approximately 4-5 minutes. Remove from heat and transfer to a bowl and set aside.
- Place the remaining olive oil in a small bowl. Add the rosemary and garlic to the oil and season with salt and black pepper to taste. Rub the rosemary-garlic mixture on top and all along the sides of the beef. Arrange the sliced red onion on the bottom of the same skillet and place the seasoned beef tenderloin on top of the onions.
- Arrange the mushroom and shallot mixture around the sides of the beef and place in the pre-heated oven for 45-50 minutes for medium rare or longer for more well done results. Remove from oven and rest for 10-15 minutes, tented by foil, before you cut the beef for serving.
ROSEMARY-CRUSTED BEEF FILLET WITH HORSERADISH CREAM
From simply-delicious-food.com
4.5/5 (28)Total Time 30 minsCategory Main CourseCalories 463 per serving
- Heat a large cast iron skillet over high heat. Place the whole fillet of beef on a large chopping board. Drizzle over the olive oil and rub all over the fillet.
- Sprinkle the chopped rosemary, salt and pepper on to the chopping board then roll the beef fillet into the seasoning, making sure you cover the entire surface of the fillet.
- Sear the beef fillet on all sides until golden brown then place in the oven and allow to roast for 20 minutes until a meat thermometer inserted reads 55ºC/130ºF for rare-medium rare meat.
BEEF TENDERLOIN ROAST WITH GARLIC AND ROSEMARY RECIPE
From bonappetit.com
4.8/5 (28)Author Chris MoroccoServings 8Estimated Reading Time 5 mins
- 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.
- 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.
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