The oven is an excellent ally for when many of us get together to eat. If a few months ago I selected seven recipes for baked fish for family gatherings, today I have prepared these seven recipes for roast beef in the oven to share with friends or family.
A piece of meat roasted to the point, with a simple garnish, is perfect to feed a group of eight people, and in general, it is a dish that everyone always likes. I hope this is good for you selection of roast meat recipes in the oven.
Three easy and quick baked recipes, to eat well without messing up
1. Beef chateaubriand with mushroom sauce
The chateaubriand is one of the cuts into which the beef or beef tenderloin is divided, coinciding with its highest or upper part and is excellent for grilling and sharing due to its size.
The first part is to square the piece forming a cylinder, for which we will have to cut the tip and tie the piece with a kitchen string. So when we make it in the oven later, it will cook evenly. Once tied, we brown the chateaubriand in a frying pan with olive oil, turning it on all sides. When it is golden brown, we transfer it to a baking dish and cook it without other ingredients at 180º for 20 minutes. So it is tender and juicy and with a very rosy appearance. If you want the meat more done, you can cook it for 5 or 10 more minutes, but it looks like a luxury. Once the meat is roasted, we cover it with aluminum foil and let it rest for about ten minutes so that the juices settle and circulate. To make the sauce, we cut all the cuts that we had made when squaring the piece and brown them in the same pan. We also add the onion and the carrot and continue to brown for about ten minutes, letting all the ingredients take color. Add the brandy and let it reduce until evaporating. Then we add the liquid cream and the juices that the meat releases when filleting it into slices one and a half cm thick. We strain and give a last boil to the whole. We serve a couple of steaks per serving with a little of our Irish potato and chive puree champ as a garnish and a spoonful of the sauce served on top as you can see in the photo above, and we can take it to the table to the delight of our family , or our guests. Success assured.
Complete recipe | Beef chateaubriand
2. Canarian roast leg
It is one of the most traditional dishes in the Canary Islands and is perfect for sharing, as it is made with a pork leg or shoulder in the oven.
- Ingredients: Pork lean piece of ham, 1.2 kg, Fresh rosemary to taste, Coarse salt, Ground black pepper, Black peppercorns, Fine Herbs, Extra virgin olive oil
- Elaboration: We start by making diamond-shaped cuts to the ham leg, in the skin area. Afterwards, we cover the leg with coarse salt and leave it in the fridge for about two hours. After that time, we take the piece out at room temperature and remove the salt. In a mortar, we crush black pepper, fresh rosemary, aromatic herbs and seasonings to our liking and make a mixture. We spread the pork leg with olive oil and paste this mixture of spices on the surface. We bake for one hour for each kilo of meat at 200º. If we use a whole leg or a 3 kg piece for example, it is convenient to protect with an aluminum foil after one hour of cooking so that it does not burn excessively. If you use a kilo-odd piece like me, an hour and a quarter of the oven is enough, without the need to cover. We let the meat cool in the off oven, -it will take an hour or more- and then we wrap it in aluminum foil and put it in the fridge for two hours. Once cold, we cut it into very thin slices and we have it ready to eat, both hot and cold, accompanied by the cooking juices.
Complete recipe | Canarian roast leg
3. Iberian pork dam with Pedro Ximénez
The Iberian pork prey is a highly infiltrated meat that is very well roasted in the oven if you cook it whole and then fillet it.
- Ingredients: Whole prey (Iberian pork), without filleting, 1, Piquillo peppers, 6, Chicken or meat broth, 150 ml, Pedro Ximénez, 50 ml
- Elaboration: We let the meat temper out of the fridge for at least an hour, since we are going to cook it very little and we do not want it to be cold inside. We heat a grill or carmela for five minutes, without putting anything inside, so that it reaches a high temperature. After that time, we add a tablespoon of extra virgin olive oil and put the Iberian pork prey to cook over high heat, pressing the meat a little against the grill, so that the outside is well browned. It will take about five minutes on each side for the piece to cook. Afterwards, we take it out and reserve it hot so that the juices are well distributed inside. On the same grill, we deglaze the meat juices with the broth and Pedro Ximénez wine, letting the sauce reduce until it is almost a caramel. At that time, we reintegrate the prey on the grill and let it be done for one minute on each side, bathing the rest outside with the juices using a spoon to cause a lacquering effect. In a frying pan, we cook the piquillo peppers, leaving them for a couple of minutes on each side and finish them by adding some crystals of fleur de sel. We fillet the meat and serve it by bathing the slices with a few tablespoons of Pedro Ximénez sauce.
Complete recipe | Iberian pork dam with Pedro Ximénez
4. Traditional beef round
It is one of the family classics and although it is not a very juicy meat, it is a very tender meat that adults and children like, especially thanks to its delicious sauce.
- Ingredients: Beef round, 1.5 kg, Large onion, 1, Garlic cloves, 6, Laurel, 2, Dried thyme, Extra virgin olive oil, Salt, Ground black pepper, White wine, Water
- Elaboration: The most practical thing is that we ask the butcher to prepare the meat, removing the fat from the surface and tying it with string, if we cannot do it at home. To get more flavor, I usually marinate it the night before and let it rest in the fridge until the day after. First, we peel the onion and cut it into large wedges, then we place it on a tray that can be baked. On it we place the previously seasoned veal. We water the round with a good jet of olive oil and another of white wine, also generous. Sprinkle with thyme on both sides. We split the garlic and add them to the tray, along with the bay leaf. Finally, we put a little water so that sauce forms during cooking. We put the tray in the oven preheated to 180ºC and let it cook on both sides for about an hour. When the meat is done but juicy, we remove it from the tray and place it on the fire, so that it reduces the content. We can add a little more wine and water if we want more sauce to come out or for it to be not so concentrated. We pass the content through Chinese. We will serve the dish by cutting the meat into not very thick slices and with the sauce on top.
Complete recipe | Traditional veal round
5. Traditional Sirloin Wellington (and on video)
It is a magnificent dish to prepare when we have a good group to eat, due to the satiating effect of the puff pastry, the filling and the meat. In Carmen’s recipe, you can see it on video.
- Ingredients: Sirloin (veal or beef) in one piece, 1 kg, Shallot, 4, Mushrooms, 600 g, Liquid cooking cream, 15 ml, Worcestershire sauce, 15 ml, Foie paté, 50 g, Filo foil dough, 1, Rectangular sheet puff pastry, 1, 1 beaten egg, extra virgin olive oil, 45 ml, Dijon mustard, dried thyme, salt and ground black pepper
- Elaboration: We start by preparing the duxelle with which to wrap the sirloin. We chop the shallots. We clean the mushrooms of possible remains of earth and chop. Heat the oil in a frying pan and fry the shallot. When it is tender, add the mushrooms, salt and pepper and sauté until there is no juice left. Add the liquid cream, the Worcestershire sauce, cook for a couple of minutes, remove and let cool. Season the sirloin. Heat a griddle or large frying pan, add a little oil and seal the sirloin over high heat on all sides. We remove and let cool. When the sirloin and the duxelle are cold, we proceed with the recipe. We spread one or two sheets of phyllo dough on the work table and, on it, we spread the duxelle, the foie paté in pieces and sprinkle with thyme. Spread the sirloin with a thin layer of mustard and place it on one side. Wrap with the phyllo dough, cutting off the excess from the sides. Next we spread the puff pastry on a sheet of parchment paper and place the sirloin on top. We wrap, leaving the union of the puff pastry at the bottom and closing the sides, for which we help ourselves with beaten egg. We help each other with beaten egg. Brush the entire surface of the puff pastry with beaten egg (if we have any puff pastry we can decorate with strips or other shapes). We transfer the sirloin to a baking tray. Cook for 30-40 minutes (depending on the point we want to give the meat) in the oven, preheated to 210ºC, placing the tray at the bottom of it. In this way the puff pastry joint will seal quickly. Let it rest for 10 minutes before cutting and serving.
Complete recipe | Traditional Sirloin Wellington
6. Roast beef with candied apple wedges
A delicious recipe easy to share, and that can be prepared in advance, being equally good hot and cold.
- Ingredients: Beef tenderloin, 1.5 kg, Apple, 2, French onions, 12, Butter, 50 g, Extra virgin olive oil 2 tablespoons
- Elaboration: We start by browning the beef tenderloin or roast beef -which we will have meshed or ordered to be tied at the butcher-, in a pan with 20g of butter. Don’t be afraid to leave it for a couple of minutes for each face. Inside it will barely cook but it will take on a great color for later. Also, due to …