Simple Roast Beef with an Authentic Sauce
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
Open in Cookpad AppCooking Instructions
- 1
Remove the meat from the refrigerator and thaw at room temperature. This will let it cook evenly.
- 2
[Make the sauce] Cut the ◎ ingredients into a size of your liking and use a blender (hand blender, etc) to purée.
- 3
Add the red wine to a frying pan and bring to a boil to burn off the alcohol. Smell, and if you don't smell any alcohol then it's good.
- 4
Add the paste ◎ ingredients to Step 3 and lightly cook. Be careful to adjust the heat so that the red wine doesn't completely evaporate.
- 5
Add the ☆ ingredients to Step 4, bring to a boil, and it's complete! Set aside half to cook the roast beef in, and half as a garnish.
- 6
[Make the roast beef] Cut the garlic into slices. Apply a thin layer of olive oil to a frying pan and heat on high heat.
- 7
Poke the entire meat surface with holes using a fork, and massage in the salt, black pepper, and Krazy Salt using your hands.
- 8
Place the meat in the hot frying pan, and cook one side until browned. Turn it over multiple times to keep one side from being cooked too much.
- 9
Once one side has nicely browned turn over to another side and cook to a nice golden brown as well.
- 10
Once two sides have browned well add the garlic and cook together. Cook the other sides of the meat in the same manner.
- 11
Once all sides have browned well, add half of the sauce you made and bring to a simmer. Mix the sauce together with the meat.
- 12
Stop the heat and wrap up the meat in two layers of foil. Return to the frying pan, cover with a lid, and let sit for 15-30 minutes. You can do so while the frying pan is still dirty.
- 13
Remove the meat from the foil and cut into thin slices. Cut alongside the grain.
- 14
Top with the remaining half of the sauce and it's complete. Serve topped with horse radish or wasabi if you like!
- 15
If you have any left over the next day, apply some butter and horse radish to some bread, and sandwich the roast beef together with lettuce and sauce for a wonderful sandwich.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Similar Recipes
-
Simple Roast Beef with Thick Onion Sauce Simple Roast Beef with Thick Onion Sauce
I had something else cooking in the oven.After Step 3, you can also add the broth to the sauce and microwave it.Added 8/30 - Depending on the type of stove, you may want to to change from medium heat to high heat, and low heat to medium heat. Recipe by Gokumori
-
Roasted Beef Round with Balsamic Sauce Roasted Beef Round with Balsamic Sauce
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 with blue cheese mushroom sauce Roast beef with blue cheese mushroom sauce
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.
-
Authentic Roast Beef Authentic Roast Beef
This is easy and looks luxurious, so it's great for dinner parties when you're busy, with leftovers to be used in sandwiches the next day.I recommend using a lean cut rather than a marbled cut for roast beef.If you're afraid of overcooking the roast, check it a little early. The meat will continue cooking a little with residual heat if you cover it with aluminium foil. For 2 to 3 servings. Recipe by Maria358 -
Traditional Roast Beef Traditional Roast Beef
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 -
Delicious Roast Beef Delicious Roast Beef
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 -
My Roast Beef Recipe My Roast Beef Recipe
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 -
Roast Beef Roast Beef
I used to use various herbs and spices to make roast beef, but simple is really the best. Our family recipe for roast beef just uses salt and coarsely ground black pepper to flavor the meat.If you cut the meat when it's still hot out of the oven, the juices will just flow out, so leave it to rest for a while wrapped in aluminium foil. The juices will be settle throughout the meat.Please adjust the amount of salt and coarsely ground black pepper to taste. It tastes better with a generous amount of both. Recipe by FarmersK -
Roast Beef with Caramelized Onions Roast Beef with Caramelized Onions
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.
Translated from Cookpad Italy -
Homemade Roast Beef (with pictures) Homemade Roast Beef (with pictures)
This recipe was given to me from my mother-in-law, a fantastic cook who I loved dearly. I learned how to cook from my mother, but when I tasted my mother-in-law's roast beef, it was so delicious I had her write down the recipe. That was 10 years ago. The original has gotten some stains along the way so I posted it here to record it. This version as been modified from the original.My mother-in-law taught me to make this roast with sake. I think it tastes more refreshing with lemon. Even when its hot outside or when I don't feel like eating much, if I make this, it always gets eaten! I even end up eating the onions that were in the marinade and the lettuce that the meat was sitting on. It also works if you use a 100 g cut of meat. This roast keeps well. It's great for entertaining since you can make it the day before and just slice it the day of. It couldn't be easier. For 6-8 servings. Recipe by Kerii dooruko -
Beef with Cream Sauce Beef with Cream Sauce
I ate a Swiss dish for the first time at my friend's house in Switzerland. The friend gave me a Swiss recipe book, so I tried to cook the same dish I had eaten.This dish is called 'Zürcher Geschnetzeltes' in Switzerland. The original is veal with cream sauce. Serving it with Rösti, Swiss hash brown potatoes, is the most standard way. Season the beef and sauce well, and the dish will be more delicious. This dish is good for pasta sauce too. Recipe by flowergarden
More Recipes
Comments