Tag Archives: roast beef

Mustard Horseradish Sauce, Recipe

Standard

One of the things I was most excited about when I made a Roast Tenderloin of Beef was leftovers to make sandwiches with. I loaded up on arugula, cheddar cheese, and topped it all off with mustard horseradish sauce on wheat bread. The mustard horseradish sauce was really easy to make and was so good (especially with homemade mayo to start it off with). That was a week of delicious lunches to look forward to! What else could I have this sauce with? Hmm….

Mustard Horseradish Sauce
From Ina Garten

3/4 cup good mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/2 tablespoon prepared horseradish
2 tablespoons sour cream
Kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.

Advertisements

Leek and Potato Purée, Recipe

Standard

I came across this recipe while looking for a side dish to serve with roast beef. It was a nice alternative to plain ol’ mashed potatoes but not too much so that the roast beef was no longer the star of the dish. These potatoes were creamy, rich, and flavorful – I’ll definitely be making them again, especially with red meat. Delicious!

Leek and Potato Puree20120311-183454.jpg
From Eat Live Travel Write

1/2 cup (125 mL) butter
1 leek, white and light green part, thinly sliced
1/2 cup (125 mL) chopped fresh parsley
1/4 tsp (1 mL) salt
1 1/4 lb (625 g) Yukon Gold potatoes, peeled and chopped
2 tsp (10 mL) chopped fresh thyme leaves
1/2 cup (125 mL) 35% whipping cream, heated

Leek and Potato Puree: In nonstick skillet heat 1 tbsp (15 mL) of the butter over medium heat and cook leeks for about 10 minutes or until soft and golden. Stir in parsley and salt; set aside. Bring potatoes and thyme to boil in large pot of salted water for about 20 minutes or until tender. Drain well and mash until smooth. Add cream and remaining butter and stir until smooth and creamy. Add leek and parsley mixture into potatoes and stir to combine well. Set aside and keep warm.

Roast Tenderloin of Beef, Recipe

Standard

I had never made a roast beef before but with an old friend in town visiting I wanted to try something new. I was so pleased with the week’s worth of chicken sandwiches that I was able to make out of leftover roasted chicken that I wanted to do something similar. I wanted to make something that would give me a week’s worth of lunches.

The recipe I used, below, called for “1 whole beef tenderloin” which is a little vague so I headed to Whole Foods and let them know what I needed. They didn’t have any beef tenderloin behind the glass but they said they had some in the back and would be happy to trim one up for me. They were very helpful and asked all sorts of questions about my dish so that they would best help me.  I explained that I have never made a roast beef before and wanted to feed about 6 people (between dinner and leftovers for sandwiches) so trusted them to cut what they thought was the right size. A few minutes later they came out with this huge slab of meat. Ok, sure, whatever you guys say. I glanced at the price and saw $29.99 which was fine as it would feed me for a week. When I got to check out I quickly learnt that the beef was $29.99 per pound and that giant slab of meat was almost five pounds! Yes, that’s about $150.When they rang that up I almost fainted. Although I was mortified for being so ignorant about the price I asked them to take it back and popped across the street to Trader Joe’s and got about 2 pounds of it for about $14. Score.

The roast beef came out really nicely and was very simple to make, as you can see. I served the roast beef with a side of Leek and Potato Puree which went really nicely with it. With the leftovers, I sliced the roast beef as thin as I could and made sandwiches with arugula, cheddar cheese, and mustard horseradish sauce on wheat bread – now there is a bagged lunch to look forward to! Do you guys have any any good suggestions for leftover roast beef leftover?

20120312-201802.jpg

Roast Tenderloin of Beef
From Marcia’s Kitchen

1 whole beef tenderloin, trimmed of fat
1/2 cup olive oil
1 T balsamic vinegar
1/4 cup chopped fresh parsley
several sprigs of fresh thyme
1 bay leaf
2-3 cloves of garlic- mashed- you don’t have to peel
kosher salt and fresh ground black pepper
2 T unsalted butter- room temp

Combine the olive oil, vinegar,parsley,thyme, bay leaf, and garlic in a glass dish large enough to hold the beef- with some space around the roast. Rub the beef all over with the mixture and marinate for at least an hour- if longer than an hour refrigerate it. (Remember to remove it from the fridge about an hour before roasting)

Preheat oven to 450 degrees. Remove the meat from the marinade and pat dry. Place it in a shallow roasting pan and rub the butter all over- top, bottom and sides.

Roast for 20 minutes. Check with a meat thermometer- in at least 2 places- when it’s 120 degrees it’s medium rare. The temp goes up fast so if you need to return it to the oven check every few minutes- this is one expensive cut of meat that you don’t want to over-cook.

Let the meat rest for 5-10 minutes before slicing into thick- about 1/2” slices- serve with the sauce of your choice. I added a splash of wine and cooked down the juices and finished it with a little butter which turned out great. Bearnaise or Bordelaise would work well too!