Barefoot Contessa Roast Beef Recipe

Roast Beef (HandsOff Method for a Perfect Medium …

WebDec 18, 2023 · Ingredients. Beef Eye Of Round Roast: Or you can use top round. Garlic: Use two to three garlic cloves. Seasoning: Salt, black …

Rating: 4.9/5(10)

Preview

See Also:

Show details

Sunday Rib Roast Recipe Ina Garten Food Network

WebDec 16, 2014 · Preheat the oven to 500 degrees F (see Cook's Note). Place the oven rack on the second lowest position. Place the …

1. Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
2. Preheat the oven to 500 degrees F (see Cook's Note).
3. Place the oven rack on the second lowest position.
4. Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.

Preview

See Also:

Show details

SlowRoasted Filet of Beef with Basil Parmesan

Web10 to 15 branches fresh tarragon. Basil Parmesan Mayonnaise, for serving (see recipe) Preheat the oven to 275 degrees. Use an oven …

1. Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade.
2. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup.
3. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion.
4. Taste for seasonings—the mayonnaise is a sauce so it should be highly seasoned.

Preview

See Also:

Show details

Barefoot Contessa Company Pot Roast Recipes

WebPut the roast back into the pot, bring to a boil, and cover. Place in the oven for 2½ hours, until the meat is fork tender or about 160 degrees …

1. Preheat the oven to 325 degrees. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1½ teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
2. Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1½ teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2½ hours, until the meat is fork tender or about 160 degrees internally. Turn the heat down to 250 degrees after about an hour to keep the sauce at a simmer.
3. Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and purée until smooth. Pour the purée back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

Preview

See Also:

Show details