It was really difficult to find the right kind of sauce that I liked, so I used to get a store-bought one called Roast Beef Dinner from Moranbon. But this time, I didn't buy it. I looked up the ingredients on their home page and tried whipping it together, and it turned out pretty good.Be sure to cook off the alcohol in the red wine.If you don't have a blender, you can grate or finely mince the ◎ ingredients.We like our meat rare, but please adjust the cooking time according to your preferences. For 3-4 servings. Recipe by Erikasan

The Japanese-style roast beef that I had at Ginza in an Italian restaurant was so delicious that I wanted to recreate it, but it was pretty hard to do.Cheap meat tends to be tough to cut and chew even if it tastes good. I wondered if there was a way to soften it up. Recipe by mackato

Roast beef isn't something my family has often. Instead, if we have a beef craving, we go for steak, or meatballs, or hamburgers, or short ribs, and we leave the roast beef up to our local deli. And even then we only make sandwiches out of it. But once in a while, we give good ol' roast beef a go. With the year's end fast approaching, now seemed as good a time as any to give it another try. To help the roast turn out as tasty as possible, I followed two key steps. First, I dry-brined the meat. In my instance, it was for 2 days, which ended up seasoning the meat beautifully. You certainly don't have to go as long, but at least aim for overnight. Second, I made a delicious blue cheese and mushroom sauce to drizzle over the finished roast. I think I might've already posted the sauce recipe previously, but who cares. It's so delicious I'd bathe in it. Anyway, the result of the extra work was a roast beef that was flavourful to its core, enhanced by an irresistible cream sauce. Paired with some roasted acorn squash as a side dish (recipe coming up next!), it made for a deliciously satisfying dinner.

The Magatello is a top-quality cut of beef, taken from the hindquarter of the cow. It is particularly appreciated for its organoleptic characteristics: lean meat with little fat and connective tissue, soft and easy to cut, with a sweet and delicate flavor. The Magatello is a very versatile product in the kitchen, with which many different dishes can be prepared. Another feature that makes this cut of beef particularly appreciated by cooks and non-cooks alike is its particular shape, similar to an elongated cylinder, which allows for slices of meat of the same size.

Lately, I've been into onion sauce, so I tried it on steak.Thoroughly cook the onions. Cook the meat over high heat until crispy. Recipe by Bu no shokutaku

This is an abbreviated version of Chaliapin steak (a steak marinated in onions, a Japanese western-style dish).The sautéed onions form the base of the sauce, so sauté them slowly and patiently, taking care not to let them burn.As long as the onions are well sautéed, you can make a delicious sauce with just water, without needing any wine or sake. For 1 serving. Recipe by Shizure

Tired of cutlets? Try this delicious steamed roast with the sweetness of onions and the aroma of garlic to whet your appetite.The origin of this recipeI bought pork tenderloin at half price, and the expiration date was approaching. I couldn't find a recipe for roast pork with onion sauce, so I made one up.

I adapted a recipe that was in my oven's instruction manual and added garlic as well as the resting step. The sauce is my original.After rubbing in the ingredients, if you let the meat rest, the flavors will penetrate and add flavor.Add the meat juices to the sauce to make it richer.If you are serving this to adults, add plenty of black pepper and it'll be a great appetizer with drinks.You can use shortening and Krazy Salt instead of the combined ingredients if you like. Recipe by Mama buta

I wanted to make cheap beef just a little tender and more delicious.Don't pound the beef too much. Recipe by handmadecafe

I made this to entertain my in-laws.Be sure to bring the meat to room temperature before roasting it. (The reason is that if you start roasting the meat while it's still cold from the refrigerator, the inner part will be very rare.)Don't cut the meat when it's fresh out of the oven (if you cut it then the juices will flow right out). Recipe by mumi

When I was in the U.S., I used to make roast beef often but in Japan it's a dish for special occasions. However it is easy to make. I adjusted it a little to suit the small ovens in Japan.Important hints: Do not add salt into the bag (otherwise the meat toughens). Do not pre-heat the oven. The best moment to remove the meat from the oven is when you touch it (do not burn your finger!) you feel a good springy texture, and the outside of the meat has browned well. Recipe by machipron