Best Rib Eye With Mustard Crispy Onion And Herbs Zwiebelrostbraten Recipes

Herb and Rib-Eye Salad image

Provided by Sandra Lee

Time 25m

Yield 2 servings

Number Of Ingredients 10

1 rib-eye steak, 1-inch thick
Seasoning salt
1 tablespoon canola oil
1 head butter lettuce, leaves removed and torn
1/4 cup fresh thyme leaves
1/4 cup fresh parsley leaves, snipped
1/4 cup fresh tarragon leaves
1/4 cup fresh basil leaves, torn
2 Roma tomatoes, seeded and diced
Balsamic vinaigrette

Steps:

Season the steak generously on both sides with seasoning salt, patting the seasoning into the meat.
Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add the oil. When oil is hot, add the steak and cook until seared and well-crusted on one side, about 4 minutes. Turn and cook 3 minutes more for medium-rare and 4 minutes for medium.
Transfer to a cutting board and let rest, loosely covered with foil, while you prepare the salad.
Divide the lettuce between two plates. Slice steak, trimming away fat. Arrange sliced steak on top of lettuce on both plates. Sprinkle with a mixture of the herbs, adorn with chopped tomato, and drizzle with vinaigrette.

Roasted Rib-Eye Steak with Herbed Mustard Sauce and Root Vegetables image

Yield Makes 2 servings

Number Of Ingredients 7

2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces
2 small rutabagas, peeled, cut into 1 1/2-inch pieces
2 small turnips, peeled, cut into 1 1/2-inch pieces
6 pearl onions, unpeeled
5 tablespoons olive oil
1 1 1/2- to 1 3/4-pound rib-eye steak (about 2 inches thick)
Herbed Mustard Sauce

Steps:

Preheat oven to 450°F. Combine vegetables and 3 tablespoons oil in medium bowl; toss to blend. Sprinkle generously with salt and pepper. Spread vegetables on rimmed baking sheet. Rub steak with remaining 2 tablespoons oil. Place steak on small baking sheet. Sprinkle generously with salt and pepper. Roast vegetables 40 minutes. Place steak in oven. Roast vegetables until tender and beginning to brown, stirring occasionally, and roast steak until cooked to desired doneness, about 20 minutes for medium-rare. Let steak stand 3 minutes. Thinly slice crosswise. Divide between 2 plates. Arrange roasted vegetables alongside. Serve, passing mustard sauce separately.

Rib Eye Roast and Oven-Browned Vegetables With Easy Savory Sauce image

Provided by MA in Florida

Time 1h15m

Yield 2 cups sauce, 8-10 serving(s)

Number Of Ingredients 14

4 lbs boneless beef rib eye roast (small end)
2 tablespoons fresh rosemary, minced or 2 teaspoons dried rosemary, crushed
4 garlic cloves, crushed
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon black pepper, grated
2 tablespoons vegetable oil
3 baking potatoes, peeled and quartered
4 onions, peeled and cut in half (small)
2 sweet potatoes, peeled, halved and cut into quarters (large)
1 1/2 teaspoons dry mustard
1 (12 ounce) jar prepared beef gravy
1 teaspoon water
1/4 cup currant jelly

Steps:

Combine rosemary, garlic, dry mustard, salt, and pepper.
Rub 1/2 of the mixture evenly over surface of beef roast.
Add oil to the remaining herb mixture.
Toss with the vegetables to coat evenly.
Place roast, fat side up, on rack in shallow roasting pan.
Insert meat thermometer in center of thickest part of roast.
Arrange coated vegetables around roast.
Do not add water and do not cover.
Roast at 350° to desired degree of doneness (325°in convection oven).
Cook vegetables 1 to 1 1/2 hours or until tender.
(For roast, allow 20-22 minute per pound for rare or medium. Remove roast when meat thermometer registers 135 for rare, 155 for medium. Place roast on carving board. Return vegetables to oven if longer cooking is necessary. Tent roast with foil and let stand 15 minute before carving. Roast should continue to rise about 5° in temperature to 140° for rare, 160° for medium.).
Meanwhile prepare sauce.
Combine dry mustard and water in a small saucepan, stirring to dissolve mustard.
Stir in brown gravy and currant jelly.
Cook over medium heat about 5 minute or until bubbly and jelly is melted, stirring occasionally.
Note:.
This recipe provides 8 servings of vegetables athough a boneless rib eye roast will yield three 3 ounce servings of cooked meat so increase vegetables if serving more than eight.