Roast Beef With Tomato Basil And Olive Stuffing Recipes

Steps:

• Cook meat in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 to 5 min. on each side or until evenly browned on both sides.
• Pour Worcestershire sauce over meat; bring to boil. Cover; simmer on medium-low heat 20 min.
• Mix pasta sauce and sugar until blended; pour over meat. Simmer an additional 1-1/2 to 2 hours or until meat is tender, turning occasionally.
• Transfer meat to platter. Let stand 5 min. before serving topped with the pasta sauce mixture.

Steps:

• In a shallow dish, combine the oil, Worcestershire sauce and seasonings. Make a lengthwise slit about three-fourths of the way through the tenderloin. Place in dish; turn to coat. Cover and refrigerate for 4 hours or overnight., In a large skillet, saute the mushrooms, onions and water chestnuts in butter until onion is tender. Remove from the heat. Stir in the remaining stuffing ingredients. Drain and discard marinade. Open tenderloin; spoon stuffing on one side. Close and tie with kitchen string. Place in a greased shallow roasting pan., Bake, uncovered, at 350° for about 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before removing string and slicing.

Steps:

• Preheat oven to 425°. Cut steak into 6 serving-sized pieces; pound with a meat mallet to 1/4-in. thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes and basil; spread over steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13x9-in. baking dish; sprinkle with salt and pepper., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 30-35 minutes. , Meanwhile, place pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a large saucepan; stir in tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let steaks stand 5 minutes before cutting into 1-in.-thick slices. Serve with sauce.

Steps:

• Preheat oven to 300°.
• Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
• Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.

Steps:

• Cut the beef lengthwise into thin 2-inch long strips. Toss the beef with 2 teaspoons cornstarch, 1 teaspoon vegetable oil, the salt, and pepper. Cover and refrigerate for 30 minutes.
• Cut the onion into 1-inch squares. Cut the tomatoes into 8 wedges. Wash the basil and pat dry. In a small bowl, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water and set aside.
• Heat a nonstick skillet over high heat. Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Continue stirring for about 2 minutes over high heat. Stir in the hoisin sauce and cornstarch mixture. As the mixture begins to thicken, after about 1 minute, add the tomatoes and basil, stir for 1 minute. Divide among plates and serve.

Steps:

• Season the beef with salt, pepper, and coriander.
• Preheat oven to 400 degrees F.
• In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium rare, (120-degree internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes.
• Season mixed greens with the two tablespoons of olive oil and salt and pepper. Divide evenly onto 4 plates. Cut the tenderloin into 1/2-inch thick slices and place slices on top of mixed greens. Spoon half of the tomato salsa over the beef (do not cover completely) and serve remaining salsa on the side. Serve with Potato Cheese Galette.
• Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt, and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
• Preheat the oven to 450 degrees F.
• Place the potato slices in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together (this will keep the cheeses from running through). Sprinkle with the cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm.

Steps:

• Pat the meat dry. In a large flameproof casserole, heat the olive oil over moderately high heat. Add the meat in 2 batches and cook, turning, until nicely browned, about 5 minutes per batch. As the meat is cooked, remove it to a plate.
• Add the onions and cook, stirring occasionally, until they are golden and beginning to brown around the edges, about 5 minutes. Add the garlic and cook until softened and fragrant, about 1 minute. Pour int he vermouth and boil until reduced by half, 1 to 2 minutes. Then add the chopped tomatoes with their juices, the vinegar, black pepper, hot pepper, and 1-1/2 cups water.
• Add the meat to the sauce, along with any juices that have collected on the plate. Bring to a boil, reduce the heat to low, cover, and simmer 1-1/4 hours. Add the olives and simmer 20 to 30 minutes longer, or until the meat is tender.
• Add the sun-dried tomatoes and simmer 5 minutes. (The stew can be made to this point up to 2 days in advance.) Just before serving, stir in the fresh basil.

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onion is cooking, chop beef into chunks. Place in the bottom of a slow cooker with cooked onions, canned tomatoes with juice, condensed soup, oregano, bay leaf, and pepper.
• Cook on Low for 4 to 6 hours, stirring every hour to break up the beef.

Steps:

• Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon chutney, leaving a 1/2-inch border all around. On each quarter arrange about 1‚ slices roast beef in one layer over chutney and season with salt and pepper. Spread 1 tablespoon chutney evenly over roast beef and top with basil, arugula, and salt and pepper to taste. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.
• Garnish sandwiches with arugula and basil and serve with chutney.

Steps:

• To open beef out flat make a cut into the side of the beef until almost through, then open like a book.
• Combine the stuffing mix, olives, pinenuts, lemon zest, basil and pepper.
• Combine tomato paste & water, pour into stuffing mixture and mix well.
• Spread evenly over the opened surface of the beef, leaving a 1cm border at each edge, fold over top flap of beef and secure with skewers.
• Place beef in a baking dish, pour some water in the bottom of the baking dish and bake at 180C for 1 1/4 hours. Remove from oven. Lightly cover with foil and set aside to rest for 10 minutes.
• Cut into slices and serve with gravy & vegetables.

Steps:

• Pour water into a large kettle, and add bouillon cubes.
• Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
• Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.