Deliciously cooked full-time meat and fragrant oyster mushrooms are the perfect combination. Add any lettuce, sun-dried tomatoes and a spicy Asian dressing and this bright salad will be a stylish decoration for your dinner. A warm salad with roast beef can also be served as a main course.

Publication author

Journalist by profession, culinary by vocation. Cooks quickly while the kids sleep. Appreciates spectacular presentation and refined author's style in cooking. Tells how to disarm the most fastidious guest with an exquisite, but easy-to-prepare dish.

  • Recipe author: Olsan Uvarova
  • After cooking you will receive 4
  • Cooking time: 35 min

Ingredients

  • 300 gr beef tenderloin
  • 300 gr salad mix
  • 300 gr oyster mushrooms
  • 50 gr sun-dried tomatoes
  • 30 ml vegetable oil
  • 30 ml soy sauce
  • 30 ml balsamic sauce
  • 30 ml vegetable oil
  • 15 gr honey

Cooking method

    Turn on the oven to warm up to 200 degrees. Prepare the sauce: mix soy and balsamic sauces, vegetable oil. Add liquid honey and mix again. If the honey is very thick, it must first be heated in a water bath to a liquid state.

    Wash the meat, pat dry with paper towels, cut into thin slices across the grain. For this recipe, it is better to use roast beef (cut from the back), but you can also cook from beef tenderloin.

    Salt the meat if desired, grease with one third of the sauce.

    Put slices of roast beef on dry parchment and put in a preheated oven for 10 minutes. It is very important not to overcook the meat in the oven so that it turns out juicy. After 10 minutes, remove the roast beef, drizzle again with a small amount of sauce, cover with foil and set aside.

    Wash the oyster mushrooms, separate the stalks with a knife. Fry the mushrooms in sunflower oil, first over high heat until the liquid has evaporated, then over moderate heat until golden brown, adding a little salt at the end. It will take about 10 minutes to roast the oyster mushrooms.

    You can start assembling the salad: put the washed and dried mixture of lettuce leaves in the dish.

    Spread roasted roast beef over the leaves.

    Put oyster mushrooms and sun-dried tomatoes. Drizzle the salad with the remaining dressing.

    Warm salad with roast beef and oyster mushrooms are ready! Bon appetit.

Dried tomatoes are an amazing product that can be used to prepare the most original dishes. Especially such an ingredient is valued in Italy. Probably, everyone who has visited this country must have tried a salad with sun-dried tomatoes and did not remain indifferent to such an appetizer. How to make it in your own kitchen, learn from this article.

In Italy, salads are one of the most beloved dishes. Every corner of this country is famous for its recipes. But in whatever part of it you find yourself, you will be able to taste a salad with arugula and sun-dried tomatoes everywhere.

Ingredients:

  • 110 g of arugula;
  • 120 g large olives;
  • 35 g "Parmesan";
  • 60 g of sun-dried tomatoes;
  • half a sweet onion and a lemon;
  • 15 ml balsamic vinegar

Cooking method:

  1. Take large olives and cut them in half. We chop the sweet onion into thin strips, we also cut the tomatoes in half.
  2. Put arugula in a salad bowl, mix it with onions, dried vegetables and olives.
  3. We make a dressing from the juice of half a citrus, balsamic vinegar and oil. Add salt and sweetener to taste.
  4. Season the appetizer and sprinkle with grated Parmesan.

Cooking with chicken

Salad with sun-dried tomatoes can also be prepared with the addition of dietary chicken meat. It turns out satisfying and appetizing. Especially if the bird fillet is baked with herbs.

Ingredients:

  • 320 g fillet;
  • 130 g of sun-dried tomatoes;
  • 65 g "Parmesan";
  • two garlic cloves;
  • 130 g of lettuce leaves;
  • five peas of allspice;
  • two tsp spicy herbs;
  • two tablespoons of refined oil.

Dressing Ingredients:

  • 55 ml refined oil;
  • a little mustard;
  • half a lemon.

Cooking method:

  1. Put garlic cloves, salt and allspice in a mortar, grind. Then mix with oil and dry herbs.
  2. Thoroughly grease the chicken fillet with a spicy mixture, wrap in foil and bake for 40 minutes (temperature 180 ° C).
  3. We cut the baked meat into strips, chop the sun-dried tomatoes into pieces, cut the Parmesan into thin plates.
  4. For the sauce, squeeze the juice from half a citrus, mix it with mustard, oil, add a little pepper and add.
  5. We tear the green salad with our hands, put it on a dish along with dried vegetables, season with sauce and mix. Arrange chicken and cheese slices on top. Salad with dried tomatoes and chicken is ready.

With mozzarella cheese

Sun-dried tomatoes can be used to prepare hot dishes, make stuffing for baguettes from them, or just take them to decorate a culinary masterpiece. But they are good when cold, so this ingredient is often used for salads.

Ingredients:

  • salad mix packaging;
  • eight dried tomatoes;
  • packaging of Mozzarella cheese;
  • ten cherry;
  • 45 g of pine nuts;
  • wine red vinegar, olive oil, pepper to taste.

Cooking method:

  1. Cherry and mozzarella cut in half.
  2. Dried vegetables cut into strips.
  3. For the sauce, combine vinegar and olive oil, add salt and black pepper to taste.
  4. We spread the salad mix on a beautiful dish, lay the cherry halves on top, then the dried tomato strips and cheese halves.
  5. Drizzle with sauce and sprinkle with pine nuts.

Salad with dried tomatoes from Yulia Vysotskaya

Julia Vysotskaya loves Italian cuisine. In her piggy bank there are a lot of recipes, both hot dishes and cold appetizers. We offer a recipe for a salad with sun-dried tomatoes, which is prepared by a famous TV presenter.

Ingredients:

  • 180 g dried tomatoes;
  • 380 g chicken fillet;
  • a handful of olives;
  • arugula (bunch);
  • 0.5 tsp dry mustard;
  • 15 ml of lemon juice;
  • 25 ml olive oil;
  • a spoonful of sesame.

Cooking method:

  1. We boil the bird fillet and cool it right in the broth - so the meat will be juicy. Then we cut it into medium-sized pieces and put them in a salad bowl.
  2. The olives are pitted, cut into slices or simply divided in half.
  3. We take arugula, tear it with our hands and send it to a salad bowl. Julia Vysotskaya advises taking just such greens, and not cilantro or parsley, since, in her opinion, it is arugula that perfectly harmonizes in taste with dried tomatoes and chicken meat.
  4. Now we cut dried vegetables into thin strips and mix them with meat pieces and arugula.
  5. Let's go to the gas station. To do this, squeeze the citrus juice into the bowl, put the mustard, pour in the oil, add salt and ground pepper.
  6. Dress the appetizer and sprinkle with sesame seeds.

Appetizer with roast beef

If you are tired of the usual meat dishes and want something original, then try a warm salad with roast beef and dried tomatoes. Baked pieces of meat, vegetables and an interesting dressing - what else do you need for a gourmet dinner?

Ingredients:

  • 350 g beef tenderloin;
  • iceberg lettuce (any other lettuce);
  • 65 g sun-dried tomatoes;
  • 280 g oyster mushrooms;
  • two tablespoons of soy seasoning and sweet and sour vinegar;
  • 20 ml of liquid honey;
  • four tablespoons of refined oil.

Cooking method:

  1. First, let's prepare the sauce. To this end, simply mix the oil, liquid honey and sweet and sour vinegar.
  2. We cut the meat into thin plates, add a little salt, flavor with ⅓ of the sauce and put in the oven for ten minutes (temperature 200 ° C).
  3. We cut the mushrooms into slices and fry in oil until all the liquid evaporates and the oyster mushrooms become golden.
  4. We collect the salad: lay out lettuce leaves on a dish, put slices of beef, oyster mushrooms and dried tomatoes on top, flavor everything with sauce and serve immediately.

Recipe by Jamie Oliver

If you decide to surprise your guests with an unusual dish, then prepare them a salad with sun-dried tomatoes and a poached egg from Jamie Oliver.

Ingredients:

  • lettuce leaves;
  • 60 g smoked bacon;
  • a spoonful of grated Parmesan;
  • sun-dried tomatoes (5 pcs.);
  • one egg;
  • 30 g champignons (pickled);
  • olive oil;
  • 1 tsp balsamic vinegar.

Cooking method:

  1. We tear the lettuce leaves with our hands and lay them out on a dish, salt, flavor with wine vinegar and sprinkle with chopped Parmesan.
  2. Then cut the bacon into strips and fry in oil until golden brown. We shift it to the salad along with pickled mushrooms and dried tomatoes.
  3. It remains to cook a poached egg. For many housewives, this process of boiling a chicken egg causes fear, but there is nothing complicated in it. We just put a small saucepan with water on the fire. As soon as the water boils, we take a spoon and make a funnel, drive an egg into it and after two minutes we take it out with a slotted spoon.
  4. Place the poached egg in a salad bowl and sprinkle lightly with salt and pepper.

With shrimp

If you want to not just eat, but enjoy food, then be sure to write down our next salad recipe with sun-dried tomatoes and shrimp.

Ingredients:

  • 320 g shrimp;
  • 145 g of sun-dried tomatoes;
  • lettuce leaves;
  • several pieces of boiled quail eggs;
  • two tablespoons of lemon juice and soy seasoning;
  • olive oil;
  • green onion.

Cooking method:

  1. Lettuce leaves are simply torn with your hands and put in a salad bowl.
  2. Fry the peeled shrimp in oil, pour in the soybeans and simmer the seafood for two minutes. We shift them to lettuce leaves.
  3. We chop the dried tomatoes in strips and send them to the rest of the products along with chopped green onions.
  4. From citrus juice, oil and salt we make a sauce. We season the appetizer and decorate with halves of quail eggs.

How to make with capers

From sun-dried tomatoes and capers, you can cook a summer Italian dish - caprese. Its peculiarity lies in the fact that the color scheme of the salad resembles the color of the Italian flag and is prepared only from fresh summer ingredients.

Ingredients:

  • three fresh tomatoes;
  • four tablespoons of sun-dried tomatoes;
  • 380 g of Mozzarella cheese;
  • three spoons of capers;
  • fresh basil;
  • olive oil.

Cooking method:

  1. We cut the mozzarella and fresh tomatoes into circles and put them on the dish one by one.
  2. We chop the dried vegetables and put them together with the capers on top of the cheese and fresh tomatoes.
  3. Salt, pepper, flavor with oil and decorate with basil leaves.

Italian salad

Dried tomatoes are one of the important components of Mediterranean cuisine. It is rich in a wide variety of salad recipes, but most of them always contain greens and cheese.

Ingredients:

  • 220 g of sun-dried tomatoes;
  • 220 g goat cheese;
  • green salad;
  • two tablespoons of olive oil.

Cooking method:

  1. We put sun-dried tomatoes in a salad bowl and mix them with green salad. In this recipe, you can use any greens to your taste: iceberg lettuce, lettuce, arugula, lettuce.
  2. Cut the goat cheese and spread it to the rest of the ingredients, season with olive oil and serve.

Despite the fact that sun-dried tomatoes are devoid of moisture, they have not lost their beneficial properties. They also have a lot of vitamins and minerals, but the calorie content has increased - the number of kilocalories has increased 12 times.

If ordinary meat dishes have become boring and you want to try something unusual and delicious, we recommend preparing a warm salad with roast beef. This is a very tasty dish with pieces of baked beef, vegetables or mushrooms, served with an unusual dressing.

Such a salad is not just an appetizer, but a real full-fledged dish. It can decorate any holiday table.

Warm salad with vegetables and beef

This is considered a classic option for preparing a salad with beef and vegetables warm. It is easy to prepare, does not require special skills and knowledge in cooking, but it can decorate any dinner with the family.

To prepare a warm salad with vegetables and roast beef, you will need:

Cooking sequence:

  1. Rub beef with salt, pepper and selected spices. Leave for half an hour at room temperature.
  2. In a hot frying pan, fry the meat for 2 minutes on each side. After that, place it in the oven, preheated to 200 ° C, for 15-18 minutes. After this time, remove the meat, wrap it in foil, put it back in the oven for 10 minutes, previously turned off.
  3. All vegetables, except tomatoes, chop into thin strips or grate on a coarse grater.
  4. Wash lettuce, tear into smaller pieces, season with olive oil and put on a plate.
  5. Cut the tomatoes into cubes, fry in olive oil for a minute, add chopped fresh basil leaves and chopped garlic. Let the tomatoes rest a little more.
  6. Cut the finished beef into slices, mix with vegetables and tomatoes, and then put on a pillow of lettuce leaves. Pepper and salt to taste and desire. Top the dish with pine nuts and serve warm.

Pine nuts in this version of a warm salad add some piquancy to the whole dish. They go great with beef and vegetables.

Cooking method with oyster mushrooms

Another option is a warm salad with roast beef, sun-dried tomatoes and oyster mushrooms. The dish is distinguished by its sophistication and harmony of taste. For its preparation it is necessary:


Despite the unusual ingredients, the recipe for a warm salad with roast beef, tomatoes and oyster mushrooms is quite simple. It includes the following stages:

  1. Combine all liquid ingredients (sauces, oil and honey) and mix thoroughly. This will be the gas station.
  2. Cut the beef into thin slices, lightly salt and season with 1/3 of the entire sauce.
  3. Send the pieces of meat to the oven, preheated to 200 ° C, and bake for 10 minutes. After that, take out the beef, pour over the sauce again and cover with foil, leaving the baking dish on the table.
  4. Cut the oyster mushrooms into slices, fry in a pan in vegetable oil until the moisture has completely evaporated and until the mushrooms are golden.
  5. Now you need to collect the whole dish. To do this, washed and dried lettuce leaves are laid out on a plate, then baked pieces of beef, fried mushrooms and sun-dried tomatoes on top.
  6. Drizzle the rest of the salad with the remaining honey-soy sauce.

Try to cook such an unusual salad with beef warm. It will be a great alternative to meat steaks or chops.

Classic recipe with mustard dressing

In England, roast beef and variations of warm salads using it are considered a classic dish. You can also easily and in a short time prepare it in your kitchen.

The main components of the dish:


This delicious meal includes:

  1. Peel and crush the garlic cloves with a knife, and tear the rosemary into separate leaves.
  2. Lay the beef on a baking sheet lined with parchment paper. Pour the meat with one tablespoon of oil, sauce, add garlic, rosemary, salt and pepper to taste. Leave the tenderloin on the table to marinate for 10 minutes.
  3. Leave the spices on parchment, and fry the meat in a pan for 40 seconds on each side. After that, return the beef back to the spices and send it to the oven to bake for 15-17 minutes at 180 ° C.
  4. To prepare the dressing, combine the remaining half of the oil, mustard, and the sauce that came out when the meat was roasted.
  5. Tear lettuce and cilantro into pieces, add 2 tablespoons of oil, a little dressing and salt. Cut the beef into slices and lay them on top. Drizzle the rest of the mustard dressing over the salad. The dish is ready to serve!

Warm salad with beef in mustard sauce is very tasty and satisfying. It can replace a full lunch or dinner.

Warm salad with arugula, feta cheese and roast beef

As an accompaniment to beef, arugula and feta cheese are also ideal. To prepare this salad you will need:


The recipe for such a warm salad with roast beef consists of the following steps:

  1. Rub the beef generously on all sides with salt and pepper. Crush the garlic with a knife without peeling the cloves.
  2. Place the meat in a baking dish and drizzle with oil. Place rosemary sprigs and garlic cloves next to it.
  3. Preheat the oven to 200 ° C and send the meat there to bake for 35-40 minutes. Cooking time may vary depending on the thickness of the tenderloin.
  4. After that, pull out the beef, cover with foil and let it brew for about 15-17 minutes.
  5. Cut the vegetables into thin slices, divide the arugula into separate leaves and mix everything together. Add olive oil, diced cheese, salt a little to taste and mix again.
  6. Cut the beef into slices, add to the rest of the ingredients and pour soy sauce on top.

Sesame seeds or fresh herbs can be used as a decoration. The salad is served warm, both as an appetizer and as a main course.

Be sure to try the warm salad with roast beef and vegetables or mushrooms. This tasty, satisfying and unusual salad will impress your loved ones and relatives.

Brush the piece of beef with olive oil on all sides and set aside for 30 minutes. Do not salt or pepper! Do not marinate meat before cooking. It is important.

While the meat is resting, cut the paprika into thin strips, and the onion into thin half rings.

Fry sesame seeds over medium heat until golden brown and the characteristic smell of seeds appears. Cheese grate on a fine grater.

A salad based on arugula and bell pepper, seasoned with garlic and red wine, will perfectly set off the rich taste of real marbled beef. For salad, put the washed and dried arugula in a bowl in which it will be convenient for you to mix the salad, add wine, soy sauce, roasted sesame seeds, grated cheese, dried garlic. Gently and thoroughly mix all the ingredients, the easiest way to do this is not with a spoon, but with your hands.

Arrange arugula with cheese and sesame seeds on serving plates, put slices of sweet bell pepper and sweet red onion on top, carefully “bury” vegetables in arugula.

The most difficult and responsible step remains - cooking roast beef. Set the oven to 200C and the stove to 2/3 power (this rule works for all models of household electric and gas stoves). Higher power will result in smoke, and lower power will not cook the roast beef faster than the juice starts to come out of it.

Heat up a heavy, heavy-bottomed skillet (ideally cast iron) and place the meat in it. Still no need to add salt, pepper and other seasonings. Fry the roast beef on each side for 4 minutes, and then on the sides: 2 minutes each. When frying the meat from the sides, it is convenient to hold it with culinary tongs or a wooden spatula.

Place the roast beef pan in the preheated oven. Keep track of the time: to cook roast beef “with blood”, as in the photo below, you need to keep the beef in the oven for 4 minutes, turn the piece of meat over to the other side, stand for another 4 minutes (in total, the meat will reach the oven for 8 minutes). If you prefer roast beef without blood, then cook it in the oven for 16 minutes (8 minutes on each side).

Classic English roast beef is a real holiday treat: serve with sauce, mushrooms, potatoes.

Classic roast beef can be called the perfect dish, because it can be the main dish on the festive table, and can be used as a cut for sandwiches, filling for pizza, pies, you can supplement salads with it or just savor such meat with any side dish!

  • Beef (tenderloin) 1 kilogram
  • Vegetable oil 50 grams
  • Salt to taste
  • Ground black pepper to taste

We take 1 kilogram of good, fresh, preferably young beef, and wash the meat under cold running water from blood and any other kind of pollution.

After we dry it with paper kitchen towels from excess moisture, put it on a cutting board and clean it from the hymen, cartilage, as well as small fragments of bones that could remain on the meat after cutting the carcass.

Then we rub the beef to taste with salt and black pepper, we do not regret these ingredients, do not forget that they will soak the piece of meat only from above, inside it will remain not salty.

We wrap the meat processed with spices in plastic wrap and send it to the refrigerator for 1 – 1.5 hours for impregnation.

After 1.5 hours, preheat the oven to 200 degrees Celsius, cover the non-stick baking sheet with a sheet of food-grade aluminum foil and install a metal grill on it. Then we take out a piece of beef from the refrigerator, remove the film from it and put the meat in a deep plate. After we turn on the stove to an average level and put a frying pan with 50 milliliters of vegetable oil on it.

When the fat is warm, carefully lower the still raw roast beef to the bottom of the pan.

Fry it from all sides until a dark brown crust, periodically turning it from side to side with kitchen tongs.

At this stage of cooking, it is not necessary to bring the meat to full readiness, it just needs to be covered with a dense crust so that after baking the beef remains juicy inside.

When the roast beef is covered with a blush, we transfer it to a metal grate, previously laid on a baking sheet prepared for baking.

We check the temperature of the oven, and if it warms up, we send the resulting structure with meat into it for 40 minutes. Every 15 minutes, open the oven door and, using a tablespoon, pour over the meat with the juice that accumulates at the bottom of the baking sheet.

After the required time has elapsed, using kitchen tacks, remove the baking sheet with the finished roast beef from the oven and put it on a wooden cutting board. Transfer the hot meat to a clean cutting board.

Using a knife for cutting fried or baked meat, cut the beef into layers. We put the pieces of meat on a large flat dish, supplement with your favorite side dish and serve.

Classic roast beef is served hot as a main hot dish. After baking, the chopped meat is poured over the sauce that has accumulated at the bottom of the container during baking.

This yummy can be served with any side dish, such as baked potatoes, mashed vegetables, fresh vegetable salads, boiled cereals, pasta, rice, or you can simply savor roast beef with bread in the form of a sandwich. Ideal light aperitifs for this dish are sweet or semi-sweet red wines with a subtle amber of muscat. Supporters of soft drinks can be offered juices from grants, red or white grapes, as well as lemonade. Enjoy!

Recipe 2: Spicy Beef Roast Beef (Step by Step Photos)

  • Beef 1 kg
  • Oil (olive) 60 ml
  • Garlic 5 cloves
  • A mixture of ground peppers 30 gr
  • Oregano 0.5 tsp
  • Salt 6 g
  • Rosemary 2 sprigs
  • Onion 2 pcs.
  • Parsley 10 branches
  • cilantro 10 sprigs
  • Worcestershire sauce 5 tbsp. l.
  • Soy sauce 200 ml
  • Cowberry berries 40 gr

Drizzle beef with olive oil and sprinkle with ground peppers.

Thoroughly rub the oil and pepper into the piece of beef.

Lightly sprinkle the meat with salt.

Crush the garlic with a knife.

Put the beef, garlic and rosemary sprigs in the pan.

Fry the beef for a few minutes on all sides.

Line a baking sheet with parchment. We spread the meat, rosemary and garlic on it.

We send it to the oven (200 degrees; 40 minutes).

We cut the onion in half rings.

Chop cilantro and parsley very finely.

Put the onions and herbs in a bowl.

Add the Worcestershire sauce and soy sauce to the bowl.

Lay out lingonberries. We mix.

We take the roast beef out of the oven and put it in a bowl with the marinade.

Cover the bowl with a lid and place in the refrigerator for 10-12 minutes.

Cut and serve.

Recipe 3, step by step: roast beef in the oven

A classic English roast beef made from a chilled whole piece of beef. The dish is a sirloin of meat from the ribs, tenderloin or sirloin. So that the meat does not lose its shape, it is tightly tied with twine, then poured with vegetable oil and baked in the oven for a long time. To preserve the juices inside the piece, the finished meat is wrapped in foil for 15 minutes.

  • Beef (pulp) 1.3 kg.
  • Garlic 4 cloves
  • Vegetable oil 1 tbsp. l.
  • White wine ½ cup
  • Corn starch 1 tbsp. l.
  • Ground pepper and salt

Remove the piece of beef from the refrigerator 2 hours before cooking. Meat must be at room temperature to cook evenly.

We wash the beef, dry it with paper towels and, to give it shape, we tie it with twine. Cut the garlic into thin slices. We make cuts all over the piece with a knife and insert the garlic.

Rub the prepared beef with oil, sprinkle with ground pepper and salt.

We spread a piece of beef on the grate with a fat layer up and send it to a preheated oven at 190 degrees for 30 minutes. The fat during baking will melt and soak the meat inside. Place a baking sheet under the rack.

After 30 minutes, reduce the temperature to 110 degrees and cook fragrant roast beef for 2 hours. We check the meat for readiness with a special thermometer, if the temperature inside the piece has reached 57-60 degrees, the roast beef is ready. We take out a piece, wrap it in foil and leave it for 15 minutes.

Classic roast beef served with sauce. While the meat comes in foil, take out the baking sheet with baked beef juices.

We put it on medium heat, pour in wine or beef broth (½ cup) and mix with a spatula. Dissolve the corn starch in a small amount of water and add to a baking sheet. Boil the fragrant roast beef sauce until it thickens. Season with salt and ground pepper.

We cut the finished fragrant roast beef across the fibers into thin pieces, put it on a plate, pour over the sauce and serve. In England, sliced ​​meat is served hot or cold, usually without side dishes.

Roast beef is also cooked over an open fire on the grill or in a sealed container in the oven. For flavor, the piece of beef is sometimes oiled before baking.

Recipe 4: how to cook marbled beef roast beef

Roast beef is a classic dish from the Shakespearean Middle Ages, traditionally using marbled beef hindquarters for juiciness and flavor. Various sauces and snacks are combined with roast beef; the British serve it cold with green peas, mustard and horseradish. Hot - a great dish for a weekend evening in combination with red wine. We will cook the meat according to the classic recipe - without the use of marinade.

  • marbled beef 800 g
  • olive oil 1 tbsp
  • French herbs to taste
  • salt to taste

We tie the washed and dried meat with twine to give shape and leave it to warm up to room temperature for about 1.5 hours.

Coat with oil, sprinkle with salt and a mixture of French herbs. We put the oven at a temperature of 160 degrees.

Put on a frying pan that is hot to the maximum.

Fry until golden brown on all sides.

Also do not forget to pack the ends.

Transfer the fried piece of meat to a baking dish (I just unscrew the handle of a frying pan suitable for the oven) and place in an oven preheated to 160 degrees for 40 minutes.

We release the finished roast beef from the twine and let it “rest” for 20 minutes to distribute the juice throughout the piece, covering it with foil.

Slice the meat and arrange on plates.

Recipe 5: Marinated Beef Roast Beef

Roasted root vegetables or mashed cauliflower with cheese, as well as mashed root celery, are the perfect complement to roast beef in a mustard-balsamic marinade. Or the classic, crispy, baked potatoes.

  • 0.7-1 kg of beef (back part, rump, rump)

For marinade:

  • 3 tbsp grainy mustard
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black freshly ground pepper

Mix all ingredients for the marinade.

Brush the beef on all sides with the marinade and place in a heatproof bowl. Put the meat in a cool place (you can in the refrigerator) marinate for 1 hour.

After the indicated time, one hour before roasting, bring the meat into the kitchen and let it come to room temperature on the work surface.

Preheat the oven to 180 ᵒС.

Insert beef into preheated oven and bake for 15 minutes. Reduce temperature to 160°C and bake until core temperature rises to 60°C if using a thermometer, about 20 to 30 minutes for medium doneness (pink on the inside), or 70°C for about 40 minutes for full doneness.

Remove the roast beef from the oven, transfer to a clean plate and leave to “rest” for 20 minutes. To prevent the meat from losing temperature too quickly, you can cover the surface of the roast beef with foil.

After resting the meat, the roast beef can be cut and served.

In addition to roast beef, you can prepare a simple cold sauce. To do this, mix 150 ml of cream, 1 tbsp. granular mustard and 1 tbsp. balsamic vinegar and some salt. After adding vinegar and mustard, the cream will thicken a little and acquire the consistency of sour cream.

Recipe 6: beef roast beef at home

In order for beef roast beef cooked according to the classic recipe to turn out tasty and juicy, first of all you need to choose good fresh quality meat. Of course, it is better to choose it in the market, but in the store it is also possible if you are confident in the product. The best part is the cut. Let there be a little fat on it, but everything else is bright red beef pulp.

If you doubt whether you can cook roast beef so that it is juicy, fry it on all sides at maximum heat in oil. When the crust sticks, the juice from the meat will no longer flow out during baking.

Don't pierce it with a fork to see if it's done. It's best to keep track of time. And after turning off, let the meat stay a little longer in a closed oven.

If you cook roast beef slowly, wrap the marinated meat in cling film and leave it in the refrigerator for a day. After that, unfold and send it to the oven.

In addition to the fact that roast beef is very tasty, such a treat is also considered dietary, like all beef dishes, very healthy. Roast beef has a low calorie content, like any beef, it is indicated for people who have low hemoglobin in the blood and who suffer from anemia. Roast beef is a great way to lose weight tasty and beneficial to the body.

  • beef - 1 kg
  • salt - 1 tsp
  • spices - 1 tsp
  • vegetable oil - 2 tbsp.
  • paprika - 1 tsp

To prepare roast beef according to this recipe, we need: beef tenderloin, salt, paprika, spices, vegetable oil and culinary thread.

The meat for the recipe must be fresh, only purchased. Better not to use defrosted. The temperature of the beef tenderloin must be at room temperature, so first let it just lie in the kitchen. We wrap it with thread.

Now the meat needs to be salted and crushed with spices. You can rub it all into the meat, or you can just sprinkle it.

We put paprika on top and pour vegetable oil on top. You can leave the dish for several hours so that it is well saturated with spices.

We send the beef roast beef to the oven and set the temperature to 160 degrees. It takes about two hours to prepare.

Ready meat is served with a side dish, herbs, salad and other vegetables.

Recipe 7: Roast Beef with Mushrooms and Onions

  • meat (beef) - 1 kg.,
  • fresh mushroom (champignon) - 300 g,
  • turnip - 3 pcs.,
  • finely ground kitchen salt, spices - to taste,
  • vegetable oil - 3 tbsp. l.

For such a dish, it is best to take beef tenderloin, thick or thin edge. We wash and dry the meat well, we knit it with a thread across. Then sprinkle with salt and spices.

We sort the mushrooms, remove the white film from the caps if necessary, then wash them and cut them into 4 parts. We clean the onion and cut it into medium slices.

Pour oil into the pan and as soon as it warms up, put the roast beef and fry well on all sides, including the ends (fry at maximum heat).

We shift the meat to the brazier, and in the same pan fry the mushrooms until golden brown.

Cover the meat with mushrooms and onions.

We put the roaster in the oven at 180 degrees and bake the meat for about 35 minutes. When, when piercing the meat, not red, but slightly pinkish juice will stand out, take out the meat, cover it with foil and let stand for another 10 minutes. The main thing is not to overdo the meat in the oven!