Roast Beef – Beef Tenderloin, Sirloin, Ribeye, or New York Strip

I love prime rib, but you can easily use sirloin.  I remember reading in one of my cookbooks, if you want to cook better, start out by buying better quality food.   That holds true for a wonderful roast.  So, if you want to splurg, go with Beef Tenderloin.  Meat should be out of the refrigerator for 1 hour so it can be at room temperature before roasting.  Rinse it and trim as necessary.  Pat it dry with paper towels. 

Trim of all fat and silverskin.

Heat your oven to 500 degrees for 30 minutes. 

Season the Prime Rib Roast with your favorite salt and pepper and garlic rub. I use a little olive oil and rub it on the meat, then use pat on your rub of salt pepper and garlic or use the mustard rub that follows. 

LOW HEAT METHOD: Sear the meat on the stovetop prior to roasting in the oven.  Smear mustard rub over the meat and place on rack of roasting pan.  Reduce the heat in oven to 225 degrees.  Bake until temperature probe reads 135 degrees.  Turn down your oven to it’s lowest setting 140-200 degrees and keep warm until ready to serve.

Slice into 1/4 inch slices or serve from the buffet line.

Ribeye Roast

HIGH HEAT METHOD:  Place the beef on rack of roasting pan in a 450 degree oven for 5 minutes per pound at high heat.  For instance, after preheating your oven, a 3 pound roast should be at 450 degrees for 15 minutes.  Then, shut the oven off.  DON’T OPEN THE DOOR.  Let the oven slowly cool down for the next 90 minutes.  You meat should turn out medium rare in the middle and perfect to eat


Mustard Rub:

1/4 cup whole-grain mustard
3 Tbs. extra-virgin olive oil
1 Tbs. dried savory, finely crumbled
1 Tbs. dried thyme, finely crumbled
1 whole filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed)
Vegetable oil for sautéing
Coarse salt
Freshly ground black pepper

In a small bowl, mix together the mustard, olive oil, savory, and thyme. 

Cut the filet in half to make two equal pieces about 7 inches long. You’ll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip under and tie with twine to fashion two equally thick roasts. Tie each roast at 2-inch intervals.Heat the oven to 450°F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the filets dry, salt them generously, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 min. per side (there are three or four sides per roast) to get a good sear.

When the filets are seared, transfer them to a cutting board, brush them with the mustard and herb mix, and then generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack, and roast until the internal temperature reaches 120°F for medium rare, about 20 min. (Check after 15 min.; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in a warm spot for at least 15 min. before slicing. Serve warm or at room temperature.

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