Best Roast Beef With Scallion Caper Green Sauce Recipes

Beef Tenderloin with Scallion Salsa Verde image

Provided by Giada De Laurentiis

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

One 3-pound center cut tenderloin roast, brought to room temperature 30 minutes before cooking
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse ground black pepper
2 tablespoons olive oil
Flake salt, to finish
4 small bunches scallions or ramps, trimmed
1 1/2 teaspoons kosher salt
2 teaspoons plus 1/3 cup olive oil
2 tablespoons whole-grain mustard
2 1/2 tablespoons apple cider vinegar

Steps:

For the tenderloin: Preheat the oven to 400 degrees F.
Dry the tenderloin well with paper towels and sprinkle evenly with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil to the hot skillet followed by the tenderloin. Cook, turning every 4 minutes, until the tenderloin is an even, deep golden brown, about 12 minutes. Place the skillet in the oven until an instant-read thermometer reads 120 degrees F, or about 30 minutes for medium-rare . Remove to a platter to rest for 10 minutes before slicing.
For the sauce: Meanwhile, preheat a grill for cooking at medium-high heat.
Sprinkle the scallions with 1 teaspoon salt and 2 teaspoons olive oil. Place on the hot grill and cook until wilted and slightly charred, about 3 minutes per side. (Place a pan lid on top of the scallions if they are not browning enough.) Remove the charred scallions to a cutting board and roughly chop. Add the charred scallions to a bowl along with the mustard, vinegar, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt. Stir to combine.
Sprinkle the tenderloin with flake salt and serve with the scallion sauce.

Beef Pot Roast with Olives and Capers image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons grapeseed oil
1 (3 to 4-pound) boneless chuck steak
2 tablespoons sea salt
2 tablespoons cracked black pepper
1 medium onion, diced
2 carrots, peeled, cut in 1/2 and sliced on the bias
2 tablespoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cinnamon stick
1 (28-ounce) can crushed tomatoes
1 cup beef stock
1 Scotch bonnet or habanero pepper
1/2 cup drained and chopped green olives
1/4 cup drained capers
Chopped parsley, for garnish
White rice, for serving, optional

Steps:

Preheat oven to 300 degrees F.
In a large Dutch oven over medium-high heat, add the oil. Season the chuck roast with salt and pepper. Sear until nicely browned on all sides, about 2 minutes. Add the onions, carrots, garlic, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero pepper and add it to the sauce. Cover with a lid and braise in the oven until the meat is fork tender, about 1 1/2 hours. Remove from oven, fold in the green olives, capers and parsley and serve over rice, if desired.

Roast Beef With Dijon Caper Sauce image

Provided by Vicki in AZ

Categories Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs beef eye round, trimmed of fat and sinew
1/2 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon fresh ground pepper
1 tablespoon vegetable oil
1 tablespoon butter
1 tablespoon all-purpose flour
2 cups low sodium beef broth
2 tablespoons Dijon mustard
2 tablespoons drained capers

Steps:

Sprinkle beef with 1/2 t salt and let stand 1 hour.
Preheat oven to 350 degrees.
Mix thyme, basil, and 1/2 t pepper in small bowl.
Heat oil in skillet and brown beef. Sprinkle with herb mixture.
Transfer skillet to oven and roast until 130 degrees, about 40 minutes.
Let rest 20 minutes.
Place skillet with juices over medium high heat.
Add butter and stir until melted.
Gradually whisk in flour and bring to a boil. Boil until reduced to 1 1/4 cups, about 6 minutes.
Whisk in mustard and capers.
Adjust seasonings, if necessary.
Cut beef crosswise into very thin slices and serve with sauce.

Nutrition Facts : Calories 357.6, Fat 15.5, SaturatedFat 5.4, Cholesterol 127.6, Sodium 468.9, Carbohydrate 1.8, Fiber 0.5, Sugar 0.2, Protein 49.8

Beef Tenderloin with Salsa Verde image

Yield Makes 6 servings

Number Of Ingredients 9

3 tablespoons chopped fresh thyme
2 tablespoons coarse salt
1 tablespoon ground pepper
1 2 1/2-pound whole beef tenderloin, trimmed
3/4 cup extra-virgin olive oil
2 tablespoons drained capers
2 tablespoons chopped Italian parsley
2 tablespoons chopped shallot
1 tablespoon vegetable oil

Steps:

Sprinkle 2 tablespoons thyme, coarse salt and pepper on baking sheet. Roll tenderloin in spice mixture. Cover; chill 3 hours.
Mix olive oil, capers, parsley, shallot and 1 tablespoon thyme in bowl. Season with salt and pepper. Let stand 1 hour.
Preheat oven to 400°F. Heat vegetable oil in heavy large skillet over high heat. Add tenderloin; cook until brown on all sides, about 10 minutes. Transfer to baking sheet. Roast until meat thermometer inserted into center registers 125°F. for rare, about 12 minutes. Remove from oven and let stand 5 minutes. Serve tenderloin with salsa.