BLACK PEPPER-CRUSTED ROAST BEEF WITH GRAVY
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h50m
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- For the meat: Preheat the oven to 500 degrees F.
- Sprinkle the roast beef generously on all sides with salt and coat with the pepper. Put the roast on a rack in a roasting pan. Arrange the garlic halves in a single layer of foil with some foil to spare. Drizzle with olive oil and sprinkle with salt. Wrap the foil over the garlic into a little package and place in the oven. Roast 45 minutes, then set aside.
- Meanwhile, place the roasting pan in the center of the oven and cook, undisturbed, for 20 minutes. Lower the temperature to 350 degrees F, and continue to cook until a thermometer inserted in the center of the meat registers between 135 and 140 degrees F for medium-rare, about 2 hours Remove the roast beef and place it on a cutting board to rest for 20 minutes. (The roast temperature will continue to increase as it rests; the end slices will be more well done.)
- For the gravy: Pour off excess grease from the roasting pan, then add the wine and bring to a boil over a burner. Reduce the liquid by half and whisk in the mustard. Add the stock and simmer until the sauce thickens slightly, 8 to 10 minutes. Add the lemon juice. Season to taste.
- Squeeze 4 of the garlic halves like lemons over the blender to release the flesh from the skins, allowing the flesh to fall into the blender. Ladle some of the gravy into the blender and blend until smooth. Whisk the garlic back into the gravy. Squeeze the remaining garlic halves directly into the gravy and use the back of a spoon to smash them into the gravy. Taste for seasoning.
- Serve the roast whole on the platter to carve at the table with the gravy on the side, or arrange slices of beef on a platter and coat with a layer of the gravy.
ROASTED FILLET OF BEEF WITH BLACK PEPPER
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- Trim meat, removing excess fat and silver skin. Cut off about 4 inches of narrow end, about 1 pound, and reserve for another use.
- Place fillet on large sheet of parchment paper. Dust all over with salt, using 3/4 teaspoon salt to a pound of meat. Roll in peppercorns. Tie with butcher's string at 2-inch intervals. Wrap meat in parchment loosely, and refrigerate at least 24 hours and up to 48 hours.
- Remove fillet from refrigerator an hour before cooking. Rub all over with oil. Heat oven to 400 degrees. Sear fillet on all sides in a heavy roasting pan over two burners, under broiler or on grill. Or cut in half and sear in two pieces in large, heavy skillet.
- Place in oven in roasting pan. Roast 15 minutes. Test with instant-read meat thermometer: if thickest part registers about 105 degrees, meat will be very rare when finished. For medium rare, roast 20 to 25 minutes, until thermometer registers 115 degrees. For medium, roast longer, to 125 degrees. At these temperatures, meat will be slightly undercooked, but will continue to cook after it is removed from oven. Place meat on cutting board. Allow it to rest 10 to 15 minutes.
- Remove string, cut meat in 1/2-inch thick slices, arrange on a platter, and serve.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 19 grams, Carbohydrate 0 grams, Fat 38 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 490 milligrams, Sugar 0 grams
FILET OF BEEF
Steps:
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.
PEPPERCORN ROASTED BEEF TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F.
- Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
- Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
- While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
- Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.
ROASTED BEEF TENDERLOIN WITH ROASTED PEPPER AND BLACK OLIVE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven as high as it goes, 500 degrees F.
- Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.
- Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.
- Thinly slice meat against grain and serve with crusty bread and sauce.
Nutrition Facts : Calories 538, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 848 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 39 grams, Sugar 5 grams
PEPPERCORN ROAST BEEF
We're going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it's a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
- Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
- Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
- If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
- Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
- Preheat oven to 450 degrees F (230 degrees C).
- Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
- Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
- Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
- Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
- Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
- Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.
Nutrition Facts : Calories 425 calories, Carbohydrate 6 g, Cholesterol 126.1 mg, Fat 25.6 g, Fiber 1.2 g, Protein 40 g, SaturatedFat 10 g, Sodium 862.2 mg, Sugar 1.9 g
BLACK PEPPER SPICE-RUBBED BEEF TENDERLOIN
Provided by Lillian Chou
Categories Beef Mustard Roast Father's Day Dinner Meat Beef Tenderloin Spice Cinnamon Cardamom Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.
- Preheat oven to 350°F with rack in middle.
- Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.
- Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130°F).
- Cut off string and slice beef. Serve warm or at room temperature.
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BLACK PEPPER-CRUSTED BEEF FILLET RECIPE | GOOD FOOD
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Category Main-CourseTotal Time 30 mins
- Preheat oven to 180C. Crush peppercorns in a mortar and pestle or grind in a coffee grinder until coarse. Pour pepper evenly onto a tray, adding some sea salt. Roll fillet over pepper and press into meat so it sticks and forms a crust. Heat oil in a frypan or barbecue hotplate until very hot then brown the fillet, to seal it, on all sides. Place on a tray in the oven for approximately 10 minutes to cook the fillet rare, 15 minutes for medium and 25 minutes for well done. Remove from the oven and rest in a warm place for 15 minutes.
- Before crushing the pepper to roll the beef, dry fry the whole peppercorns in a frying pan or roast them in the oven for five minutes. This brings out the essential oils and aroma. We use a coffee grinder to crush spices such as pepper, making sure to wipe it out thoroughly between ingredients. It's handy instead of a mortar and pestle, especially when crushing large amounts, such as the pepper needed for this dish.
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- Trim the meat of any thick layers of fat, leaving the thin streaks in place. These will melt as the meat cooks and be a vehicle for the pepper flavor. Leave the delicious, streaky "rope" of muscle that runs the length of the fillet attached, however tenuously, to the roast, but check for and remove large lumps of fat it might conceal.
- Concerning the satiny "silver skin" that sheaths one face of the fillet: Where it is thin, soft and translucent, leave it intact. You won't notice this tender sinew once the meat is cooked. Where it is opaque and tough, near the fat end of the fillet, slide the tip of your knife just beneath the surface to remove a few thick strips of it. But don't bother being meticulous.
- Season the trimmed fillet moderately overall with salt, sprinkling more heavily on the thick sections. We use a scant three-fourths teaspoon sea salt per pound of meat. Next roll the fillet in freshly, coarsely cracked black pepper. We use about 1 teaspoon per pound. To ensure even cooking, truss the fillet, one string every few inches. Cover loosely and refrigerate for 1 to 2 days.
- About an hour before serving, heat the oven to 400 degrees or light a charcoal fire and remove the fillet from the refrigerator.
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