Best Roast Beef With Orange And Thyme Recipes

HERBED AND SPICED ROASTED BEEF TENDERLOIN

Herbed and Spiced Roasted Beef Tenderloin image

Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)

Provided by Eileen D.

Categories Main Dish Recipes Roast Recipes

Time 6h55m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
2 bay leaves
4 cloves garlic
1 large shallot, peeled and quartered
1 tablespoon grated orange zest
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 tablespoons olive oil
2 (2 pound) beef tenderloin roasts, trimmed

Steps:

In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.

Nutrition Facts : Calories 682.9 calories, Carbohydrate 2.3 g, Cholesterol 161.2 mg, Fat 55.8 g, Fiber 0.4 g, Protein 40.7 g, SaturatedFat 21.7 g, Sodium 830.5 mg, Sugar 0.3 g

ROAST BEEF WITH ORANGE AND THYME

Roast Beef with Orange and Thyme image

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h

Yield 8

Number Of Ingredients 9

Ingredients

1 boneless beef sirloin tip roast (2 to 2 1/2 lb)
1/2 cup orange marmalade
1 tablespoon olive or vegetable oil
2 teaspoons Sriracha sauce
1 tablespoon dried thyme leaves
1 1/2 teaspoons Kosher (coarse) salt
1/2 teaspoon coarsely ground pepper
8 small (2 inch) red potatoes (about 1 1/2 lb), cut in half crosswise
1 lb fresh asparagus spears, ends trimmed

Steps:

Heat oven to 325°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray. Place beef in pan. In small bowl, mix marmalade, oil and Sriracha sauce; set aside 3 tablespoons for glazing vegetables. Generously brush some of the remaining marmalade mixture over beef. Reserve remaining mixture.
Roast beef uncovered 40 minutes, brushing beef occasionally with reserved marmalade mixture. Meanwhile, in another small bowl or cup, mix thyme, salt and pepper. Sprinkle top and sides of beef with 2 teaspoons of the thyme mixture. Place potatoes around beef. Generously brush potatoes with some of the 3 tablespoon marmalade mixture; sprinkle with half of the remaining thyme mixture.
Roast 45 to 55 minutes longer or until meat thermometer inserted in thickest part of beef reads 135°F. Place beef on cutting board; cover loosely with foil. Let stand about 10 minutes or until thermometer reads 145°F for medium-rare doneness. (Roast to 160°F for medium doneness.)
Increase oven temperature to 425°F. Arrange asparagus in single layer in pan with potatoes. Brush asparagus with the rest of the 3 tablespoon marmalade mixture; sprinkle with remaining thyme mixture. Roast 7 to 10 minutes or until asparagus is crisp-tender.
To serve, cut beef across grain into thin slices; arrange on serving platter. Add potatoes and asparagus to platter. Spoon pan drippings over beef.

Nutrition Facts : Calories 310, Carbohydrate 31 g, Cholesterol 70 mg, Fiber 3 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 12 g, TransFat 0 g