My mother is in Boston this week, visiting my cousin and his wife and their adorable new baby. She called to ask me to retrieve her roast beef recipe so they could make it. These are the things that my relatives always ask for, my mom's roast beef is pretty amazing. I had no idea how easy it was to make, since I rarely cook beef. (And I am cheap. I mean, frugal.) My favorite is slicing up the leftovers for sandwiches the next day on onion rolls. Mmm! The tenderloin is also super easy but really impressive for parties.
Perfect Roast Beef
-1 Standing Rib (any size)
3pm: Preheat oven to 375ºF. Place roast on rack and cook for 1 hour and then turn off oven. DO NOT OPEN OVEN!!!
45 minutes prior to serving, turn oven to 300ºF.
(in high altitudes, add 25º to each temperature)
Roast Beef Tenderloin and Horseradish Chive Sauce
2- 3 lb beef tenderloins
2 tablespoons dried rosemary, crumbled
3 tablespoons cracked black pepper
1/4 cup shoyu
1/4 cup butter (room temperature)
Rub beef with rosemary and pepper, let stand for two hours. Preheat oven to 500ºF. Brush beef with shoyu and rub with butter. Lower temperature to 400ºF and roast 40 minutes, until internal temperature is 120º (rare). Cool completely. Refrigerate until well chilled. Slice thin and serve chilled or at room temperature with chive sauce.
Horseradish Chive Sauce (makes 4 cups)
1-1/2 cups mayonnaise
1-1/2 cups chopped fresh chives or green onions
1/4 cup prepared horseradish
1/4 cup drained capers
freshly ground pepper
Combine all in bowl, season with generous amount of pepper. Serve over or alongside beef. Also terrific on dinner rolls with the beef.