Tag: Roast Beef

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Beef Salad with Tonnato Dressing

Roast Beef Salad with Tonnato Sauce Dressing. Recipe by In House Butchers

Roast Beef Salad with Tonnato Sauce Dressing.

Roast Beef Salad with Tonnato Sauce Dressing.

 

Roast Beef Salad with Tonnato Dressing

Total time to cook and prepare  : 45 Minutes
Serves 4 to 6

Ingredients :

For the Roast Beef :
  • 1 Fresh Young Bull Locerto
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • Fresh Ground Pepper
  • Sea Salt
For the Salad :
  • 1 Iceberg Lettuce
  • 1 Radicchio
  • 1 pint Cherry Tomatoes
  • 4 tbsp shaved Pecorino or Parmigiano
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • sea salt
  • pepper
  • 2 tbsp tiny salted capers, rinsed
  • 2 tbsp flat leaf parsley leaves
  • 2 tbsp mustard cress
For the Tonnato Sauce :
  • 200 g tuna in oil
  • 4 anchovy fillets
  • 1 tbsp lemon juice
  • 3 tbsp light mayonnaise
  • 1 tbsp horseradish cream
  • 1 tbsp tiny salted capers, rinsed
  • 100 ml light chicken stock

Directions :

The Roast Beef :
  • Pat dry the Beef Locerto using absorbent paper towels, and cover liberally with salt and pepper.
  • Seal quickly in a hot pan bubbling with the  butter and olive oil until golden on all sides.
  • Place on a baking sheet and roast in preheated oven at 220°C for 15 minutes for rare (it will have a little give and spring when touched).
  • Allow the meat to rest covered by tin foil for at least 15 minutes before slicing thinly.
For the Tonnato Sauce Dressing :
  • Whiz the tuna, anchovies, lemon juice, mayonnaise, horseradish and capers in a blender or food processor until smooth.
  • Add the stock gradually until it is fluid enough to pour easily.
  • Refrigerate until you are ready to serve.
For the Salad :
  • Chop Lettuce and Radicchio and halve cherry tomatoes,
  • Toss with the olive oil, vinegar, Pecorino/Parmigiano, sea salt and pepper.

Putting together the Beef Salad :

  • Place Tossed Salad on Plates
  • Arrange the roast beef in folds over the salad and use a spoon to stripe the sauce over the top.
  • Scatter capers, mustard cress and parsley, over the beef salad.
  • Serve the beef salad with toasted crusty Maltese bread and a jug of the remaining sauce.

 

For more beef salad and other beef recipes from In House Butchers, Malta, visit :

http://inhousebutchers.com/category/recipes/

 

 

 

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Roast Beef And Yorkshire Pudding

Sunday`s best roast ! Traditional Roast Beef with Yorkshire Pudding.

Sunday`s best roast ! Traditional Roast Beef with Yorkshire Pudding.

Prep Time : Requires overnight preparation

Cook Time : 1 to 2 Hours

Ingredients :

Fore rib beef (about 4kgs), french trimmed, on the bone, chined

olive oil

salt

freshly cracked black pepper

3 eggs

275ml milk

salt

 

Directions :

For The Roast Beef : 

Preheat the oven to its highest setting.

Rub the beef with olive oil, salt and pepper all over.

put a heavy-based roasting tray on the hob and when hot, add the beef.

Sear the beef quickly on all sides to colour and crisp the outside.

Transfer the beef immediately to the oven and leave the oven to its highest setting (about 240C/460F/gas 8) for 20 minutes.

Reduce the heat to 190C/375F/Gas5 and roast for half an hour per kilo for rare, adding another 10 minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.

Remove the beef from the oven, transfer it to carving board and cover with foil. Allow it to rest in a warm place for 30 minutes.

For the Yorkshire pudding:

mix together the eggs, flour and a pinch of salt.

Add the milk, stirring constantly, until you have a runny batter.

Leave this to rest, covered, in the refrigerator for up to 12 hours.

Place 1 cm of beef dripping in the bottom of each pudding mold, or if you are using a rectangular roasting tray, place 1 cm of beef dripping across the bottom.

Heat the dripping in the oven at( 240C/460F/Gas8) for about 10 minutes, until it is piping hot.

Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.

Serve immediately with the carved roast beef.
 

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Roast Beef with Port Sauce

Prep Time : 24 Hours
Cook Time : 30 Minutes

Ingredients :

1 whole beef tenderloin, tail end tucked under, tied every 3 inches
2 teaspoons coarse kosher salt
4 tablespoons (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 tablespoons Cognac or brandy
1 fresh rosemary sprig
1 teaspoon coarsely cracked black pepper
1 cup ruby or tawny Port
Simple Homemade Beef Stock
2 tablespoons extra-virgin olive oil
2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Directions :

Prepare the meat: (Optional but delivers best results)
It is best to start by sprinkling the beef  with coarse sea salt. Place in refrigerator uncovered for at least 24 hours for best results.
For sauce:
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates,  Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
For roasting:
Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.