Roast Beef For Two Food

ROAST BEEF TENDERLOIN FOR TWO

Steps:

• Preheat the oven to 400°F. Heat the oil in an ovenproof skillet over medium-high heat. Season the beef with salt and pepper, place in the skillet and sear on all sides. Remove the skillet from the heat.Brush the top and sides of the roast with the mustard; sprinkle with the rosemary, salt and pepper. Place the skillet in the oven and roast about 20 to 25 minutes for rare to medium-rare beef, and 25 to 28 minutes for medium-rare to medium (see Note).Transfer the beef to a plate, tent with foil and let rest while you make the sauce.Place the stock and flour in a small bowl and whisk to combine. Drain any excess fat from the skillet and then set on the stovetop over medium-high heat. Add the wine to the skillet and cook until reduced by half. Pour in the stock/flour mixture, bring to a simmer, and simmer until lightly thickened. Season the sauce with salt and pepper and set aside on low heat.Thinly slice the beef, arrange it on a small serving platter and drizzle with some of the sauce. Serve the remaining sauce in a small sauceboat alongside.Note: The best way gauge doneness is to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast. For a rare roast, remove from oven when internal temperature is 120°F to 125°F; for medium-rare, remove from oven when internal temperature is 130°F; and for medium, remove from oven when internal temperature is 140°F.

ROAST BEEF FOR TWO

Steps:

• In a nonstick saucepan,heat oil over medium heat,fry potatoes,5 minutes on each side.
• Push to one side of pan.
• Add garlic and onions,cook with potatoes until potatoes are tender, about 10 minutes.
• Add chopped tomato,season with salt and pepper.
• Stir in roast beef slices and heat through.
• Transfer to serving dish.
• Garnish with eggs and sprinkle with green onions.

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.

POT ROAST FOR TWO

Steps:

• Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender.