roast beef

Herb crusted roast beef

 

Nothing says Christmas quite like a standing beef rib roast. Especially one from our meat vendors at the Market. The Pinot Noir jus condenses a bottle of wine into a richly hued and nuanced sauce that not only complements the roast but cuts through its richness.  Shop Glunz Family Winery for a great selection of wine not only for this recipe...a glass for the cook… but to serve your guests.  You can substitute the herbs in this recipe for seasoning from Wildtree.  Serve it with crusty bread from The Aspiring Kitchen and you have an outstanding dinner.   

Ingredients:

Beef: 1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)

1/4 cup mixed peppercorns (pink, white, and green)

3 tablespoons plus 2 1/2 teaspoons kosher salt, divided

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh rosemary

1 tablespoon extra-virgin olive oil

3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)

3 pounds carrots, peeled and cut diagonally into 2-inch pieces

Jus:

1 (750 milliliter) bottle Pinot Noir

1/2 cup chopped shallots

4 tablespoons unsalted butter, divided

2 1/4 cups reduced-salt beef or chicken broth

Instructions:

For roast beef:

1.    Pat roast dry and put, fat side up, on rack in roasting pan.

2.    Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.

3.    Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.

4.    Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.

5.    Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).

6.    While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.

7.    Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.

8.    Make jus while vegetables roast:

9.    Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.

10. Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.

11. Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.

Recipe courtesy of Gina Marie Miraglia Eriquez Gourmet Magazine

Roast Beef Tenderloin with Mushroom Ragout

Beef tenderloin is a prime-time special-occasion party food that makes a menu shine.  What a great reason to shop the last Market of the 2012 season for a selection of fine meats from Farmer Nick, Lester’s Bison Farm and The Meat Goat.  Flavorful mushrooms from River Valley and a wine choice from Glunz Family Winery take the mushroom ragout over the top.  

mushroom beef tenderloin.jpg

Ingredients:

  • 2 pounds center-cut beef tenderloin roast
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • Optional: Dijon or Whole-grain mustard, cracked mixed peppercorns, or herbes d' Provence
  • Mushroom Ragout, recipe follows

Directions:

1.       Preheat the oven to 400 degrees F.

2.       Heat a large oven-proof skillet over medium-high heat. Season the beef all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.

3.       Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F. for medium-rare, about 25 minutes. Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.

4.       Slice crosswise, arrange on a platter, and serve with the mushroom ragout.

Mushroom Ragout:

Ingredients:

1 pound mixed mushrooms, such as shiitake, cremini, or white button

2 to 4 tablespoons unsalted butter

1 medium shallot or 1/2 small onion, chopped

1/2 teaspoon kosher salt

Freshly ground black pepper

3 sprigs fresh thyme, leaves stripped

1/2 cup Madeira, vermouth, or white wine

1/3 cup heavy cream

Directions:

1.       Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt. Remove the shiitake stems and discard. Trim the dry ends off the cremini and white mushroom stems. Quarter all the mushrooms and put in a bowl.

2.       Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly in the pan, increase the heat to high. Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over.

3.        Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry. Continue to cook until nicely browned, about 5 minutes.

4.       Add the shallot and cook until softened, about 2 minutes. Season the mushrooms with the salt and pepper and add the thyme.

5.       Pull the pan off the heat and add the Madeira or the wine. Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan with a wooden spoon.

6.       Add the heavy cream and bring to a boil. Remove from the heat and serve.

Recipe courtesy of Food Network Kitchens