Best Rare Roast Beef Food

THE PERFECT ROAST BEEF DONE TO MEDIUM RARE

Steps:

• Preheat your oven to 500 degrees F or 260 degrees C.
• Line a metal baking tray with aluminum foil.
• Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined.
• Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
• Place the roast in the oven and bake for 5 minutes per pound.
• Turn the heat off (do not open the oven door) and allow to roast for an additional 15 minutes per pound.
• Remove the roast from the oven and allow to rest for an additional 15 minutes.
• To Make the Gravy:
• While the roast is resting, add the butter to a pan over medium heat and allow it to melt down. Put the flour in and whisk until a roux forms. Keep whisking until desired level of brownness is achieved.
• Add in the juices from the roast and the beef stock. Whisk until well incorporated and the gravy thickens.
• Slice the beef, pour the gravy over, and serve with the vegetables of your choice.

SHIRLEY'S PERFECT RARE ROAST BEEF

Steps:

• Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
• Put the roast in a shallow pan. (I use a cookie sheet).
• Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too.
• Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
• Put roast in the oven on the middle rack.
• Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. DO NOT under any circumstances open the oven door! VERY IMPORTANT!
• After you turn off the oven and your roast has baked for l hour, take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
• I use my electric knife to cut my roast, and place on a serving dish.
• Don't forget to make the gravy!

BEST ROAST BEEF

Steps:

• Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
• Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
• Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
• While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
• After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
• Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
• Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
• Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
• Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
• Preheat oven to 450 degrees F.
• Mix the batter ingredients together. Let rest for 10 minutes
• Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

BEST RARE ROAST BEEF RECIPE

Steps:

• Get your butcher to trim the sinew from the beef fillet and tuck the tail end under the fillet, and tie it with butchers twine.
• Tie the rest of the fillet at 1½" intervals & place in a roasting pan. I use plastic bag for this and just roll the bag occasionally.
• Mix the black pepper, rosemary & thyme and rub all over, top with sliced garlic, and bay leaves.
• Pour the balsamic vinegar over, cover and leave to marinate for a couple of hours or overnight, turning occasionally. If you're using a cheaper cut of beef, marinate longer.
• Pre-heat the oven to 160 F, and bring the fillet up to room temperature, remove from the marinade and pat it dry, place in a clean roasting dish and cook it in the oven for 4 hours. Yes, it will cook really well at that temperature.
• Once the 4 hours are up, remove the roast from the oven and sprinkle some sea salt all over the fillet and seal on all sides in a large (hot) frying pan.
• Remove from the pan and allow to rest for 20 to 30 minutes.

THE BEST ROAST BEEF FOR SANDWICHES

Steps:

• In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
• When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
• Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
• Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
• Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

BEST ROAST BEEF

Steps:

• Take roast out of refrigerator- allow time for it to reach room temperature.
• Preheat oven to 325F.
• If roast is very moist, pat dry with paper towels& place in a roasting pan.
• In a small bowl, combine butter, mustard, horseradish& garlic.
• Using your fingers or a small palette knife, cover outside of roast with the mixture.
• Roast, uncovered, in the centre of oven.
• Allow about 20 minutes per pound for medium rare to medium.
• If you did not bring roast to room temperature, increase the time to 25 minutes per pound.
• Remove to cutting board, tent with foil& allow to rest for 10 minutes before carving.