Roasted Beef Tenderloin Recipe - Easy Beef Roast
This beef tenderloin recipe is a keeper! This roasted beef tenderloin has a fantastic flavor with the garlic-herb crust & this roasting method produces melt-in-your-mouth tender filet of beef.
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????INGREDIENTS FOR BEEF TENDERLOIN:
► 2 lb filet of beef, trimmed and tied
► 2 Tbsp unsalted butter, room temperature
► 1 Tbsp prepared Horseradish, strained
► 2 garlic cloves
► 1 Tbsp fresh rosemary leaves
► 1/2 Tbsp fresh thyme leaves
► 1 1/2 tsp salt
► 1 tsp black pepper
???? PRINT THIS RECIPE:
Horseradish Sauce:
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DONENESS CHART:
22-23 min for rare (120-125˚F),
24-26 minutes medium-rare (130-135˚F)
28-30 minutes for medium doneness (138-140˚F) (what we aim for)
30-32 minutes for medium-well doneness (140-145˚F)
33-35 minutes for well done (150˚F) - don't do this to your meat
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Roast New York Strip Loin with Garlic Herb Crust
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This was a wonderfully flavored, very delicious and moist roast!
Note: Do not rub the paste on the sides, just the top and bottom of the roast. It was a bit too strong on the end pieces.
4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1 1/2 teaspoons ground black pepper
1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch
preparation
With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
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How To Cook the juiciest Buttered Prime Rib Roast Easily
Steps:
1. weight prime rib roast and multiply pounds by 5 for num ber of minutes to cook in 500 degree oven.
example: 5.5 pound prime rib X 5 = 27.5 minutes
2. let prime rib warm out of the fridge to room temperature. 6 hours or longer (very important to do this part)
3. soften butter and spread it thick over entire roast, add a lot of salt, pepper and your choice of herbs. I recommend Braggs Sprinkle.
4. place roast in center of 500 degree oven (bone side down) for specified above minutes.
5. once that time is up, turn the oven off and let the roast sit in the oven for 2 hours. DO NOT OPEN THE OVEN
6. enjoy
if there are some among you who do not like rare meat, have a hot cast iron skillet ready to sear the outsides of individual slices.
Mustard and Herb Crusted Fillet of Beef | Everyday Gourmet S6 E51
Gourmet Garden - Fast Fact - As seen on Everyday Gourmet
Garlic Herb-Crusted Roast Beef
Don't be nervous to roast a nice cut of beef. Top a beef roast with garlic and fresh herbs top and follow these simple directions for an easy herb-crusted roast beef.
Ingredients:
1 beef eye of the round roast (about 2½ pounds)
1 tablespoon black peppercorns
2 tablespoons chopped fresh basil (or 2 teaspoons dried basil leaves)
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
1 tablespoon minced garlic
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Prime Rib with Garlic Herb Butter
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Here is what you'll need!
PRIME RIB WITH GARLIC HERB BUTTER
Servings: 7-9
INGREDIENTS
1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
5-7 pound boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock
Mashed potatoes, to serve
Green beans, to serve
PREPARATION
Preheat oven to 500°F/260°C.
Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
Bake for 5 minutes per pound of meat, so a 5-pound roast would bake for 25 minutes, and a 7-pound roast would bake for 35 minutes.
Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
Remove from heat and strain the sauce into a gravy dish.
Carve the prime rib into ¾-inch slices, then serve with the mashed potatoes, green beans, and sauce!
Enjoy!
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