BALSAMIC ROASTED BEEF
Make and share this Balsamic Roasted Beef recipe from Food.com.
Provided by Brookelynne26
Categories Roast Beef
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 500°F Line a sheet pan with aluminum foil.
- Place beef on pan. Combine mustard, vinegar, and salt in a small bowl. Spread the mixture over the top and sides of beef. Sprinkle the pepper over the meat.
- Roast for 30 minutes for medium rare. Remove pan from oven and cover tightly with aluminum foil. Allow beef to rest for 10 minutes. Slice and serve.
Nutrition Facts : Calories 416.7, Fat 28.8, SaturatedFat 11.3, Cholesterol 121.8, Sodium 343.9, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 36
BALSAMIC ROASTED BEEF
Steps:
- Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
- Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
- Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
- Note: This recipe was doubled for this episode.
BALSAMIC MARINATED ROAST BEEF, MASHED POTATOES, SAUTEED MUSHROOMS, BAKED CAMEMBERT WITH HERB OIL
Provided by Roger Mooking
Time 2h25m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the balsamic marinated roast beef: Put the balsamic vinegar, chopped garlic and black pepper in a small saute pan over medium to high heat and reduce for 1 to 2 minutes. Remove the pan from the heat, stir in the chopped rosemary and olive oil, and allow the mixture to cool.
- Put the marinade in a baking pan, put the beef in the pan and coat with hands. Put in the refrigerator to marinate for a minimum of 30 minutes, maximum 24 hours.
- Preheat the oven to 350 degrees F and remove the marinated beef from the refrigerator. Put the beef in the oven and roast for approximately 45 minutes to 1 hour, until cooked to medium-rare and an instant thermometer inserted in the center of the roast has an internal temperature between 130 and 140 degrees F.
- Remove the beef from the oven and allow the beef to rest before slicing.
- For the mashed potatoes: Cook the potatoes in enough heavily salted water to cover, until tender. Drain the potatoes, reserving 3 tablespoons of the water. Put the potatoes back into the hot pot and using a potato ricer, rice the potatoes or mash.
- Put the butter, olive oil, and reserved potato water in the pot with the potatoes. Season the potatoes with salt. Gently fold the ingredients together until incorporated. Taste and adjust seasoning, if necessary.
- For the baked camembert and herb oil: Preheat the oven to 350 degrees F and line a baking dish or oven-proof saute pan with parchment paper.
- Put the thyme, marjoram, rosemary, black pepper, and olive oil in a bowl and mix to incorporate.
- Put the bottom half of the Camembert on parchment paper. Spoon 1 tablespoon herb oil in the center of Camembert, place the top half on top and pour 1 tablespoon herb oil over top. Place the Camembert in the oven until the cheese has melted, approximately 10 minutes.
- For the sauteed mushrooms: Put the remaining herb oil and butter in a saute pan over medium-high heat. Put the mushrooms in the hot pan and saute until slightly caramelized. Season with salt and pepper, and then remove from the heat.
- To assemble: To serve, place the roast beef and mashed potatoes on a warm plate and spoon the sauteed mushrooms and baked Camembert over the meat and potatoes.
BALSAMIC ROAST
Make and share this Balsamic Roast recipe from Food.com.
Provided by PaulaG
Categories One Dish Meal
Time 3h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- Generously season roast with coarse ground black pepper.
- Place the onions in high sided roasting pan and place roast on top.
- In a large bowl, mix the vinegar through bay leaves, pour into roasting pan.
- Cover and cook for 3 to 3 1/2 hours, adding the prepared vegetables 45 minutes before the end of cooking time.
- If desired the meat and vegetables can be removed from the cooking liquid when done and the liquid brought to a boil, reduced and then thickened with arrowroot starch or cornstarch. Serve the gravy over the cooked meat and vegetables.
BALSAMIC BEEF STEW WITH VEGGIE MASH
Get all five of your five-a-day in this tasty balsamic beef stew accompanied by the ideal comfort food - a veggie mash - perfect for chilly weather
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 3h30m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 15
Steps:
- Heat the oven to 170C/150C fan/ gas 3. Heat the oil in a heavy-based ovenproof casserole, then fry the onions for about 8 mins, stirring, until golden. Add the beef and garlic, and stir-fry over a high heat until browned all over.
- Pour 500ml boiling water over the dried mushrooms in a bowl to briefly hydrate, then pour into the casserole with the liquid, and stir in the balsamic vinegar, tomato purée, bouillon and mustard. Pile in the carrots, chestnut mushrooms, thyme and some seasoning. Cover, then put in the oven for 3 hrs until the meat is tender. Towards the end of cooking, add a splash of water if the stew is looking dry.
- When the stew is nearly ready, make the mash. Boil the swede and potatoes together for 12-15 mins in a pan over a medium heat. Drain well, then mash with a grating of black pepper. Steam or boil half the broccoli for 5 mins until tender. 4 Serve half the stew with the cooked broccoli. The remaining stew will keep chilled for up to three days and frozen for up a month. Defrost thoroughly before reheating. Reheat the stew and mash in the microwave and steam or boil the remaining broccoli on the night to help preserve the vitamins.
Nutrition Facts : Calories 434 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 40 grams protein, Sodium 1.2 milligram of sodium
BALSAMIC-ROASTED MUSHROOMS
This simple side dish is the perfect complement to grilled steak or chicken and comes together in a flash.
Provided by Soup Loving Nicole
Categories Fruits and Vegetables Mushrooms
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Wipe mushrooms clean with a damp paper towel and place in a bowl. Add vinegar, oil, garlic powder, salt, and pepper; stir to combine. Let sit while oven preheats.
- Place mushrooms in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Remove baking sheet from oven and garnish with chives.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 8.7 g, Fat 20.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.8 g, Sodium 304.6 mg, Sugar 6.4 g
BALSAMIC BEEF HOAGIES
All my boys (big and small) like sandwiches, and balsamic beef is a welcome change from pulled barbecue chicken. We use leftovers in quesadillas, on pizza or with rice. You can find more family-friendly recipes at my blog, theseasonedmom.com. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch
Time 5h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix the first 5 ingredients. Place roast in a 4- or 5-qt. slow cooker. Pour broth mixture over top. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast; shred beef with 2 forks. Skim fat from cooking juices. Return beef and cooking juices to slow cooker; heat through., Spread mayonnaise on buns. Using tongs, place beef on buns; top with tomatoes and basil. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 549 calories, Fat 26g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 669mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.
BALSAMIC BRAISED BEEF
Make weekend entertaining a simple yet satisfying affair with this Italian-inspired recipe
Provided by James Martin
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 9
Steps:
- Tip the beef into a bowl, then pour over the balsamic vinegar. Mix well, then leave to marinate in the fridge for 1 hr.
- Heat oven to 180C/fan 160C/gas 6. Put the beef stock, garlic, onion, carrots and herbs into a casserole dish with the beef and its marinade. Mix everything together, cover, then place in the oven. Cook for 2½ hrs until the beef is really tender, then leave to cool slightly.
- Tip the beef into a colander with a bowl underneath to catch the juices. Tip the liquid back into the casserole then, on the hob, bring to the boil until it starts to become a syrupy gravy. If you prefer your gravy thicker, add the cornflour and simmer, stirring, for 1 min more. Return the beef to the sauce and serve. Can be frozen for up to 1 month.
Nutrition Facts : Calories 408 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 56 grams protein, Sodium 0.64 milligram of sodium
BALSAMIC POT ROAST
A tangy alternative to the standard pot roast with potatoes and carrots. Try it with a side of sauteed zucchini, a baked sweet potato, or steamed vegetables.
Provided by DrObviousSo
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 14h35m
Yield 15
Number Of Ingredients 11
Steps:
- Combine roast, vinegar, olive oil, salt, peppercorns, savory, mint, rosemary, and thyme in a resealable plastic bag. Coat roast with the marinade, squeeze out excess air, and seal the bag. Marinate roast in the refrigerator, 8 hours to overnight.
- Preheat oven to 250 degrees F (120 degrees C).
- Melt butter in an oven-safe pot over medium heat. Transfer roast to hot butter, reserving marinade in bag. Cook roast until browned on all sides, 2 to 3 minutes per side. Place roast on a work surface.
- Pour marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Add broth and simmer until sauce is reduced by half, about 10 minutes. Return roast to pot and cover.
- Cook roast in the oven until meat falls apart when poked with a fork or knife, 6 to 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve meat with reduced sauce.
Nutrition Facts : Calories 388.1 calories, Carbohydrate 6.4 g, Cholesterol 70.9 mg, Fat 31.5 g, Fiber 0.6 g, Protein 19 g, SaturatedFat 8.9 g, Sodium 540.4 mg, Sugar 5.3 g
BALSAMIC ROAST BEEF DINNER
Try pan-seared Balsamic Roast Beef Dinner tonight. Our Balsamic Roast Beef Dinner with peppers, carrots and onions has a great taste and is easy to make.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim and discard fat from steak; place steak in shallow dish. Pour 1/4 cup dressing over steak; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
- Heat oven to 400°F. Heat large heavy ovenproof nonstick skillet on medium-high heat. Remove steak from marinade; discard marinade. Place steak in skillet; sprinkle with garlic powder. Place onions around steak; cook 3 min. or until bottom of steak is browned. Remove from heat. Turn steak. Toss carrots and peppers with remaining dressing. Add to skillet; stir to mix with onions. Place skillet in oven.
- Bake 18 to 20 min. or until steak is medium doneness (160°F).
- Cut steak across the grain into thin slices; place on serving plates. Top with vegetable mixture. Serve with rice.
Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g
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- Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
- Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
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