Best 3 Emeril Lagasse Rotisserie Roast Beef Recipes
Indulge in a culinary masterpiece with Emeril Lagasse's Rotisserie Roast Beef, a dish that tantalizes taste buds with its juicy tenderness and bold flavors. This prime rib roast is seasoned to perfection with a zesty blend of herbs and spices, then slow-roasted to achieve a succulent, fall-off-the-bone texture. Accompany the roast beef with a medley of delectable sauces, including a classic au jus, a tangy horseradish sauce, and a creamy horseradish sauce, each adding a unique layer of flavor to the dish. For a well-rounded meal, explore the accompanying recipes for roasted vegetables and mashed potatoes, the perfect sides to complement the hearty roast beef. Whether you're hosting a special occasion dinner or craving a comforting meal, Emeril Lagasse's Rotisserie Roast Beef delivers an unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
STANDING RIB ROAST
Steps:
- Preheat the oven to 450 degrees F.
- Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.
- Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.
- If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.
EMERIL'S FAVORITE BROWN SUGAR-CRUSTED BAKED BOLOGNA
Steps:
- Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well.
- Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
- Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
- Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
- Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard...just the way Emeril likes it!
EMERIL'S BEEF TENDERLOIN
This delicious dinner of beef tenderloin with fresh horseradish and black-pepper crust has been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse and Marcelle Bienvenu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Rub tenderloin with oil and Emeril's original essence. Heat a skillet large enough to hold the tenderloin over high heat for 2 minutes. Add meat and sear until evenly browned on all sides, about 2 minutes per side. Remove from heat.
- Line a shallow roasting pan fitted with a rack with aluminum foil. Place tenderloin on rack. Rub top and sides of meat with mustard.
- Combine horseradish, black pepper, garlic, and salt in a small bowl. Using your hands, press horseradish mixture over the mustard on the top and sides of tenderloin.
- Transfer to oven and roast about 30 minutes for rare or 35 minutes for medium-rare. Remove from oven and let stand at least 10 minutes before slicing. Serve hot or warm drizzled with homemade Worcestershire sauce.
Tips:
- Selecting the Right Roast: Look for a roast with good marbling, as this will result in a more flavorful and tender roast beef.
- Preparing the Roast: Allow the roast to come to room temperature before cooking. This helps ensure even cooking throughout.
- Seasoning the Roast: Season the roast generously with salt, pepper, and your desired herbs and spices. This will enhance the flavor of the roast.
- Cooking the Roast: Roast the beef at a high temperature for a short amount of time, then reduce the heat and cook until the desired internal temperature is reached. This method helps create a flavorful crust while keeping the inside of the roast tender.
- Resting the Roast: Once the roast is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the roast, resulting in a more tender and flavorful meat.
Conclusion:
The Emeril Lagasse Rotisserie Roast Beef recipe is a delicious and impressive dish that is perfect for any special occasion. By following the tips and techniques outlined in this article, you can create a roast beef that is flavorful, tender, and juicy. This recipe is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
