Best Rare Roast Beef Recipes

Shirley's Perfect Rare Roast Beef image

Provided by Lindas Busy Kitchen

Categories Roast Beef

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 3

roast beef, tenderloin, tip, eye round, bottom round, rump, any you like (you can use any size roast, just adjust the baking time in the oven 5 mins. per lb.)
1 onion, cut into thin rings
garlic powder

Steps:

Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
Put the roast in a shallow pan. (I use a cookie sheet).
Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too.
Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
Put roast in the oven on the middle rack.
Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. DO NOT under any circumstances open the oven door! VERY IMPORTANT!
After you turn off the oven and your roast has baked for l hour, take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
I use my electric knife to cut my roast, and place on a serving dish.
Don't forget to make the gravy!

Individual Yorkshire Puddings with Rare Roast Beef image

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 13

For Yorkshire pudding batter
1 cup plus 2 tablespoons milk
2 large eggs
1 large egg yolk
1 cup all-purpose flour
1 teaspoon salt
freshly ground black pepper to taste
3/4 cup vegetable oil
3/4 cup sour cream
1 tablespoon plus 1 teaspoon drained bottled horseradish
1 teaspoon chopped fresh flat-leafed parsley (wash and dry before chopping)
1/2 Pound cooked rare roast beef, slices 3/8 inch thick and slices cut into 1-inch pieces
Garnish: 36 small fresh flat-leafed parsley leaves

Steps:

Make batter:
In a blender blend batter ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour.
Preheat oven to 425°F.
Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on another baking sheet. Spoon 1 teaspoon oil into each cup. Put first baking sheet in middle of oven 3 minutes to heat oil in cups. Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on racks. Repeat procedure with other baking sheet. Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and recrisp in a 300°F. oven 10 minutes.
In a small bowl stir together sour cream, horseradish, and parsley and transfer to a small pastry bag fitted with 1/8-inch plain tip.
Fold a few beef slices into each shell and pipe 1 teaspoon horseradish cream onto each pudding. Garnish puddings with parsley.

Rare Roast Beef image

Provided by Karen Hatch

Categories Beef

Time 1h45m

Number Of Ingredients 1

1 beef roast

Steps:

1. Bring your roast (chuck, rump, loin, whatever roast you prefer) to room temperature. Preheat oven to 500 degrees. Pat the roast dry. I actually "age" the roast for a day or two unwrapped in the refrigerator to dry the surface of the meat. Season roast if desired, but don't use salt - it draws the juices out and tends to dry the roast during cooking. So it's important to have a preheated oven, and the roast at room temperature, with a dry surface, and no salt. Line a shallow pan with sliced onions, if desired. Place the roast in the pan. Leave uncovered. Cook the roast at 500 degrees for 5 minutes per pound. For example, you would cook a 4 lb roast 20 minutes at 500 degrees. Do not open the oven. Turn the oven off and let the roast sit for an hour. Remove the roast from the oven and let it rest for about 20 minutes. Slice thinly against the grain. Serve with horseradish or mustard, au jus, or just plain. Wonderful with onions and root vegetables such as parsnips, carrots, potatoes, and beets.