Best Balsamic Roasted Beef Recipes

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.

BEEF AND BALSAMIC ROASTED ONION SOUP

Steps:

• Season beef with salt and pepper to taste. Sauté in 1 tablespoon of olive oil until browned on all sides. Remove to a plate.
• Add wine to the pot and scrape up any browned bits in the bottom. Return beef and any juices to the pan. Add stock and thyme; bring to a boil. Reduce heat and summer 1 ½ to 2 hours, until beef is tender.
• Meanwhile, preheat oven to 400. On baking sheet, combine onions, oil and salt and pepper to taste; toss to coat and spread in a single layer. Roast 45-50 minutes.
• Drizzle with 3 tablespoons vinegar and roast, stirring occasionally, until onions are dark brown and glazed, 10-15 minutes.
• Remove beef from pot and tear into shreds with two forks. Discard any fat or gristle. Return to pot and add roasted onions, cream and remaining vinegar.
• Simmer 5 minutes. Do not boil. Season to taste with salt and pepper.

FRESH-HERB BEEF TENDERLOIN WITH BALSAMIC ROASTED ONIONS

Steps:

• For the tenderloin:
• Preheat oven to 375°F.
• Dry well the beef tenderloin with paper towels and rub it with 1 TBSP. of extra virgin olive oil. Sprinkle generously with sea salt and pepper.
• Heat one large nonstick skillet over high heat (the size should be large enough to hold the tenderloin.) Add the beef tenderloin and brown on all sides, about 4-5 minutes. Remove from the skillet and place in a roasting pan.
• In a small bowl, mix 3 tablespoons of olive oil, the minced garlic, one tablespoon each of thyme and rosemary. Coat the top and the sides of the tenderloin evenly with Dijon mustard. Then rub the herb mixture on evenly.
• Put on the middle rack in the oven and roast for about 45 minutes. The meat thermometer inserted into the center of the tenderloin should register 125°F for medium-rare. If you prefer it medium-done, cook it a little longer until the temperature registers at 135°F. (An instant-read thermometer (like thermapen) makes this easy.)
• Transfer the tenderloin to a serving platter, cover loosely with foil and let it stand for at least 10 minutes. To serve, slice it thinly, sprinkle with the remaining ½ tablespoon each of thyme and rosemary and serve with balsamic roasted onions on the side.
• For the balsamic onions:
• Position the oven rack in the center of the oven. Preheat to 450°F. Line a large baking sheet with heavy-duty foil.
• Peel and cut the red onions through root end into ¾-inch-thick wedges. Place in a medium bowl and toss with the olive oil. Arrange onions, cut side down, on the baking sheet. Sprinkle generously with salt and pepper. Roast until nice and brown, turning once, about 45 minutes.
• Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the sugar and stir until it dissolves. Remove from the heat and add the balsamic vinegar. Return to the heat and simmer until mixture thickens slightly, about 2 minutes. (The balsamic glaze can be made 1 day ahead).
• To serve, arrange the onions on a platter. Drizzle the glaze over the onions and sprinkle with the minced parsley.

BALSAMIC ROASTED BEEF

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.