Best French Roasted Beef Recipes

EASY BEEF FRENCH DIP WITH QUICK AU JUS

Steps:

• Preheat the oven to 450 degrees F.
• Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
• Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
• To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
• To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.

FRENCH ROASTED BEEF

Steps:

• Sprinkle salt over roast. Wrap tightly and refrigerate for 12 hours. Remove roast from refrigerator, unwrap, place on a wire rack in a shallow pan, cover and let sit until it reaches room temperature. Discard wrap.
• Preheat oven to 225 degrees F.
• Prepare another shallow pan with a wire rack in it. Place in oven to heat.
• Pat the roast dry, rub 1 T oil evenly over the meat. Pepper roast.
• In a heavy pan, cast iron is best, place remaining T of oil. Heat almost to smoke.
• With kitchen tongs, place the roast into hot pan. Sear on each side for 3-4 minutes each.
• Remove pan and roast from heat.
• Place roast on warmed rack in preheated oven.
• Use a probe thermometer to monitor temperature.
• You want to try to keep the internal temperature of the roast below 122 degrees. Adjust oven temperature as needed, or open door briefly, to keep that temperature down.
• For a medium rare roast, cook to 115, remove from oven. Turn oven off. (A 5 pound roast will take around 2 hours in my oven to reach 115 degrees.) Leave roast in oven until thermometer reaches 130 F for medium rare. This will take 30 to 50 minutes longer.
• If your roast is not coming up to temperature, turn the oven back on to 225 for 5 minutes, turn it off and finish.
• When roast is at 130 F, transfer to cutting board and let rest 15 minutes.
• Slice and serve.

THE CLASSIC FRENCH CHATEAUBRIAND

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Evenly season the beef with salt and pepper.
• Melt 2 tablespoons of the butter with the olive oil in a large skillet (preferably cast iron) set over medium-high heat until cloudy and bubbly.
• Place the seasoned meat in the pan and brown for 3 minutes without moving the meat. Using tongs, carefully turn the tenderloin on its side and brown for 3 minutes more. Repeat the same browning process on all exposed surfaces of the meat.
• Transfer the tenderloin to a rack placed in a roasting pan and put in the oven. (Set aside the skillet with any accumulated juices for making the sauce.) Roast the beef to your desired doneness, about 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well.
• Remove the meat from the oven and transfer to a warm serving platter. Lightly tent the meat with foil and let it rest for 15 minutes.
• While the tenderloin is resting, make the wine sauce. Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent.
• Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan.
• Continue boiling the sauce until it reduces by half.
• Add the demi-glace to the sauce and continue boiling the mixture until slightly thickened.
• Remove the sauce from the heat and stir in the remaining 1 tablespoon softened butter and tarragon. Taste and season with salt and black pepper as needed.
• Slice the meat on the diagonal and serve with the wine sauce. Enjoy.

FRENCH ROAST

Steps:

• Preheat oven to 350 degree.
• Place the onions and garlic on the bottom of your pan. Add roast.
• Combine the rest of the ingredients and pour over roast in pan.
• Bake 3-4 hours, covered.

POT-ROAST BEEF WITH FRENCH ONION GRAVY

Steps:

• Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
• Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
• Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
• When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.