Roast Beef With Tomato And Basil Sauce Food

ROAST BEEF WITH SPICY PARSLEY TOMATO SAUCE

Steps:

• To make the beef roast, preheat the oven to 375 degrees F.
• Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
• Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
• To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
• To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

TOMATO-BASIL BEEF ROAST

Steps:

• Cook meat in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 to 5 min. on each side or until evenly browned on both sides.
• Pour Worcestershire sauce over meat; bring to boil. Cover; simmer on medium-low heat 20 min.
• Mix pasta sauce and sugar until blended; pour over meat. Simmer an additional 1-1/2 to 2 hours or until meat is tender, turning occasionally.
• Transfer meat to platter. Let stand 5 min. before serving topped with the pasta sauce mixture.

OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC

Steps:

• Preheat oven to 300°.
• Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
• Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.

ROAST BEEF WITH TOMATO AND BASIL SAUCE

Steps:

• Preheat the oven to 200°C (180°C fan) mark 6. Season the beef with salt and freshly ground black pepper. Heat 1tbsp olive oil in a large frying pan and fry the beef for 5min, turning, until brown on all sides. Put into a roasting tin and roast for 20-30min - it should still be pink in the middle.
• Meanwhile, add the remaining oil to the pan in which you fried the beef. Add the red onion and cook for 5-10min over a medium heat until softened and golden. Add the tomatoes and continue to cook for 5min until they're starting to soften.
• Add the vinegar and stock and bring to the boil. Bubble for 1-2min, then add the basil. Taste and adjust the seasoning.
• Cover the meat in kitchen foil and allow to rest for 10min. Slice in half and put half aside for Monday's salad (when cool, wrap and chill). Slice the remainder and serve with the sauce.
• Serve with... Couscous and chickpea salad. Like this? You'll love... Yorkshire pudding recipe Slow cooker beef stew and dumplings Classic chilli con carne

SIRLOIN STEAK WITH TOMATO BASIL SAUCE

Steps:

• Whisk the marinade ingredients together in a small bowl.
• Place the steaks in a resealable plastic bag.
• Pour the marinade over the steaks. Refrigerate marinating steaks for at least 2 hours.
• Remove marinating steaks from the refrigerator and let sit at room temperature for 30 minutes before grilling.
• Heat grill to medium heat. Remove steaks from marinade and place on a hot grill.
• Grill steaks for approximately 8 minutes on each side, turning only once. Internal temperature of the steak should reach 145 degrees for a medium steak (use a meat thermometer).
• Heat olive oil in heavy large saucepan over medium heat, make sure the olive oil doesn't turn brown. Add garlic and sauté until a light golden brown, about 5 minutes.
• Add tomatoes, basil sprigs, and dried crushed red pepper to a food processor and pulse a few times. Add tomato mixture to the garlic in the sauce pan.
• Bring to a simmer. Reduce heat to low and simmer until mixture is reduced to a thick sauce consistency (about 3 cups), stirring occasionally, about 15 minutes.
• Season sauce to taste with coarse kosher salt and freshly ground black pepper.
• Top grilled steaks with tomato basil sauce. Garnish with shredded basil.

BEEF IN TOMATO SAUCE

Steps:

• Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
• Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
• Cover and place pot over low heat. Let it steam for 20 minutes.
• Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
• Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

TOMATO SAUCE WITH GROUND BEEF (AND VARIATIONS)

Steps:

• Heat oil in a large heavy saucepan; add onion; sauté over low heat, stirring, until tender and golden, about 5 minutes.
• Add the garlic, sauté 1 minute.
• Meanwhile, brown the ground beef in a skillet, stirring to crumble meat; drain off fat; add the onion mixture.
• OPTIONAL: now is when you would add the mushrooms, vegetables or red wine.
• Sauté until tender or until the wine is reduced by half.
• Add the tomatoes, tomato sauce and paste, 1 tsp salt, the basil, oregano, pepper and bay leaf.
• Heat over medium-low heat to simmering.
• Simmer, uncovered, over low heat, stirring occasionally until sauce is thickened and flavourful, about 1 hour 15 minutes.

ROAST BEEF, BASIL, AND SPICY TOMATO CHUTNEY LAVASH SANDWICHES

Steps:

• Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon chutney, leaving a 1/2-inch border all around. On each quarter arrange about 1‚ slices roast beef in one layer over chutney and season with salt and pepper. Spread 1 tablespoon chutney evenly over roast beef and top with basil, arugula, and salt and pepper to taste. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.
• Garnish sandwiches with arugula and basil and serve with chutney.

BEEF ROAST WITH SPICY PARSLEY TOMATO SAUCE

Steps:

• Preheat the oven to 375°F.
• Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbes de Provence.
• Heat the olive oil in a medium, heavy roasting pan or Dutch oven over high heat. Sear the beef on all sides until browned. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer inserted in the beef reads 130°F for medium-rare or 135°F for medium, 30 to 40 minutes. Tent the roast loosely with foil and let it rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees more and the juices will redistribute into the roast.
• While the meat rests, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, 3/4 teaspoon salt, the red wine vinegar, and the roasted tomatoes and process until puréed. With the machine running, add the extra-virgin olive oil in a steady stream.
• To Serve
• Slice the roast and arrange on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

LEFTOVER ROAST BEEF IN TOMATO SAUCE

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onion is cooking, chop beef into chunks. Place in the bottom of a slow cooker with cooked onions, canned tomatoes with juice, condensed soup, oregano, bay leaf, and pepper.
• Cook on Low for 4 to 6 hours, stirring every hour to break up the beef.