Wednesday, March 16, 2011

Balsamic Roasted Beef

Who doesn't love roast beef? Okay lots of people, but if you do love roast beef and you want a simple, simple recipe that will turn out fantastic, this is it.

In her book Barefoot Contessa: How Easy is That?, Ina Garten says to, "Be sure your oven is very clean before turning it to 500 degrees or the fire deprtment will show up!" I express the same sentiment, otherwise any filth that is in your oven will surely burn.

One last thing, follow her cooking times. Sadly I did not and our roast turned out medium rather than medium-rare. Now, if you like your meat brown all the way through, my roast would have been perfect for you. But me and my husband like our beast still pink in the middle - the flavor and the texture are just better. And if you know anything about a roast, so long as it is hot enough, it is perfectly safe to have a pink center.
Serve this roast alongside mashed potatoes or better yet, try it alongside one of our delicious roasted potato recipes: Roasted Potatoes with Aspargagus or our Roasted Rosemary-Onion Potatoes, Broiled Zucchini and Potatoes with Parmesan Crust.

Balsamic Roasted Beef
Recipe by Ina Garten
Picture by Caroline
serves 5 to 6

1 1/2 pounds filet of beef, trimmed and tied
2 tablespoons Dijon mustard
1 tablespoon aged balsamic vinegar
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper

  1. Preheat over to 500 degrees. Line a sheet pan with aluminum.
  2. Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly over the meat.
  3. Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.

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